Veggie Frittata Fingers

The eggs deliver plenty of high-quality protein, vitamins, and minerals, with the veggies adding plenty of extra nutrition.

MAKES: 12 fingers
Suitable from 7 months
Suitable for freezing

INGREDIENTS

• 2 tsp olive oil, plus extra for greasing
• 100g (3½oz) butternut squash, peeled and grated
• 100g (3½oz) courgettes, grated
• 4 eggs, beaten
• 2 tbsp whole milk
• 3 spring onions, sliced
• 4 cherry tomatoes, diced
• 25g (scant 1oz) Cheddar, grated
• 2 tbsp freshly chopped basil
  
  

METHOD

1. Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Grease a 23cm (9in) square tin with olive oil and line with baking parchment.

2. Heat the oil in a saucepan. Add the squash and courgettes and fry for 3 minutes. Allow to cool.

3. Mix the eggs and milk together in a mixing bowl. Add the cooled vegetables, the spring onions, tomatoes, cheese, and basil. Beat together and pour into the lined tin.

4. Bake for 20 minutes, or until firm in the middle and palegolden. Allow to cool, then slice into finger shapes.

5. To freeze, cook, then allow to cool, slice into fingers and transfer to a plastic freezer container. When needed, thaw overnight in the fridge.