From 9 monthsLunch and dinnerUnder review by our nutritionist
Baked veggie frittata fingers
Beaten eggs with grated vegetables, baked in a pan and cut into strips the size of your baby's hand. It comes out soft but firm enough for them to pick up on their own, and the whole pan lasts for other days.
- Difficulty
- 4 out of 5
- Ingredients
- 2 out of 5
- Time
- 3 out of 5, 40 min40 min
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Makes 4 servings Freezer-friendly Contains: egg
Ingredients
- 4 eggs
- ½ zucchini, grated
- ½ carrot, finely grated
- 2 tbsp grated onion
- chopped parsley and green onions
- olive oil for greasing
How to make
- 1Preheat the oven to 350 °F and grease a small pan (about 8-inch) with olive oil.
- 2Squeeze the grated zucchini with your hands to remove the water.
- 3Beat the eggs with a fork and mix in the zucchini, carrot, onion and herbs.
- 4Pour into the pan and bake for about 25 minutes, until the center is firm and the top is golden.
- 5Let it cool a little and cut into strips about the size of an adult's finger.
Tips
- Texture (9 to 11 months): soft, easy to break down with the gums. Long strips for little hands.
- Egg fully cooked: stick a toothpick in the center. If it comes out clean, it's done. No soft spots.
- No salt: the flavor comes from the onion and herbs.
- Storage: 2 days in the fridge or 1 month in the freezer. Reheat in the oven.