Spinach Zucchini Baby Frittata Recipe
Servings: servings
Start your little one's day off right with this spinach zucchini baby frittata recipe! Made with simple ingredients, including two types of veggies, these egg fingers are easy to hold and perfect for baby-led weaning!
Ingredients
- 2 teaspoons olive oil
- 1 cup grated zucchini packed
- 1/4 cup finely chopped cooked spinach frozen or fresh
- 3 large eggs
- 1 tablespoon whole wheat flour or gluten-free flour if necessary
- 1/2 teaspoon onion powder
- 1/2 cup grated cheddar cheese
- 1/4 teaspoon salt (optional)
Instructions
- Preheat to oven 350F. Grease and line an 8×8 inch square baking pan with parchment paper.
- Heat the oil in a frying pan over medium heat. Add the zucchini and spinach and fry lightly for 3-4 minutes until the vegetables are soft.
- In a large bowl, mix the eggs, cheese, flour and spices together. Add the cooked vegetables and mix until well combined.
- Pour the egg mixture into the lined dish and bake in the oven for 15-20 minutes or until the egg has solidified.
- Remove from the oven and allow the frittata to cool. Use the parchment paper as a sling to lift the baked frittata mixture out of the pan. Cut into 8 strips or 16 squares.
Notes
- You can easily use any leftover vegetables instead of cooking the zucchini and spinach! Just cut them into small pieces so they aren't a choking hazard.
- Don't worry about straining your shredded zucchini - the moisture will cook off in the pan!
- I highly recommend using flour in the egg mixture to absorb moisture and give this frittata a better texture and shape. It makes such a difference!
Nutrition
Calories: 69kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 75mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 763IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 0.5mg
