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.
Comfort food with a Desi twist, this rich, spiced butter chicken is folded through creamy, cheesy macaroni for a fusion that’s both indulgent and seriously satisfying.
This light meal option is packed with lean proteins, herbs and citrus for freshness.
The first time I put amatriciana on the menu at Tiella I was incredibly nervous.
You might think this is absurd, but I miss my rhubarb plants in Copenhagen.
Self-saucing pudding is exactly what I want when I'm suggesting 'a little something sweet.
I absolutely love a fresh cinnamon roll, so it only felt right to turn it into a cookie.
Years ago, there was a bit of a craze for self-saucing puddings, and every time I make this, I really think I ought to call it a self-saucing salad!
One of the first cocktails to be produced industrially was Pimm's, where, in addition to the Pimm's No. 1 liqueur, all you need is ice and a mixer and you're done!
