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.
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.
Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.
The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.
Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.
This colourful Brazilian recipe from Ixta Belfrage combines juicy prawns with plantain in a rich and deeply flavourful prawn oil. If you're looking for the perfect starter for hosting, look no further.
This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.
This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.
There’s a love affair to be explored with spice and dairy, and this is the showcase for it!
When I posted my Crispy Smashed Potato Salad recipe in October 2023, it went viral, and everyone and their grandmas started making it.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.