These 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.
The essential expert guide for a new generation of food explorers
This chicken mayo wrap recipe is a firm favourite for big and little lunches. A fun take on a burrito, this super roll is filling, and very easy to make.
A loaf recipe perfect for babies, toddlers, teens and grown-ups at any time of the day from Annabel Karmel’s Baby-Led Weaning Recipe Book.
Apricots are rich in the phytochemical beta-carotene, which is important for healthy eyes and a strong immune system.
To me, the perfect steakhouse meal involves French Onion Soup, a sizzling buttery steak, and a crisp wedge salad, so this is like all of those flavours in one much more affordable weeknight dinner.
Ready in 20 minutes, this pasta bake from Jamie Oliver has all the flavours and comforting qualities of a fish pie. Perfect for a midweek family dinner.
The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly and boy do they sing together!
Steph was a Jamaican chef Helen worked with many years ago in Melbourne.
Muhammara is a spicy Levantine dip made from red peppers and walnuts.
This is a combination of two great Spanish potato dishes: patatas a lo pobre (poor man’s potatoes) and huevos rotos (broken eggs).
There are many ways to make cabbage delicious but it’s hard to improve on butter.
