Description
This baby-friendly Baked Spinach Zucchini Frittata Fingers recipe offers a nutritious and delicious way to serve vegetables to little ones. Made with grated zucchini, spinach, eggs, and cheese, these soft, easy-to-handle frittata fingers are baked to perfection, making them a great finger food or snack for toddlers and kids.
Ingredients
Vegetables
- 1 cup grated zucchini
- 3 frozen spinach nuggets thawed (about 1/4 cup finely chopped cooked spinach)
Wet Ingredients
- 3 large eggs
- 2 teaspoons olive oil
Dry Ingredients & Seasonings
- 1 tablespoon whole-wheat flour (or gluten-free flour if necessary)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 cup grated cheddar cheese
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking dish and line it with parchment paper for easy removal of the frittata later.
- Cook vegetables: Heat 2 teaspoons of olive oil in a frying pan over medium heat. Add the grated zucchini and thawed spinach, then sauté for 3 to 4 minutes until the vegetables are softened but not browned.
- Mix eggs and ingredients: In a mixing bowl, whisk together the eggs, grated cheddar cheese, whole-wheat flour, onion powder, and salt. Stir in the cooked zucchini and spinach until the mixture is evenly combined.
- Bake the frittata: Pour the mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 15 to 20 minutes or until the eggs have fully set and the top appears firm.
- Cool and cut: Remove the dish from the oven and let the frittata cool completely. Using the parchment paper as a sling, lift the baked frittata from the pan. Cut into 8 strips or 16 smaller squares to serve as finger-friendly pieces.
Notes
- For a gluten-free version, substitute whole-wheat flour with your preferred gluten-free flour.
- The cheese adds flavor and helps bind, but you can omit it for a dairy-free version.
- Ensure the frittata is fully cooled before serving to babies to avoid burns.
- These frittata fingers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can add other finely chopped vegetables or herbs to customize flavor and nutrition.
