My baked frittata fingers are packed full of important nutrients for developing babies.
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
-
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.
-
Heat the oil in a saucepan. Add the squash and courgettes and fry for 3 minutes. Allow to cool.
-
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.
-
Bake for 20 minutes, or until firm in the middle and palegolden. Allow to cool, then slice into finger shapes.
- To freeze, cook, then allow to cool, slice into fingers and transfer to a plastic freezer container. When needed, thaw overnight in the fridge.
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