Carrot, zucchini and parsnip frittata fingers for 12 fingers person
Feed growing appetites with healthy vegetables – these carrot and zucchini snacks are great for the toddler on the move.
Ingredients for Carrot, zucchini and parsnip frittata fingers
Carrot, zucchini and parsnip frittata fingers, How to Make
Step 1Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Step 2Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
Step 3Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
Step 4Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.
These frittata fingers are suitable for children aged around nine months and older. You’ll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe. You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired. prep: 15 mins (+20 mins cooling time).
Additional information for Carrot, zucchini and parsnip frittata fingers
Preparation: 0:15 Minutes, Cooking: 0:20 Minutes, Serving: 12 fingers Person, Level:
190 kj Energy, 3g Fat Total, 1g Saturated Fat, 0.5g Fibre, 2.5g Protein, 1.5g Carbs (total),
All nutrition values are per serve
This Carrot, zucchini and parsnip frittata fingers published first on: Australian Good Taste, Images by: Mark O’MearaYou May Also Like
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