Baked Spinach Zucchini Frittata Fingers
A nutritious snack made with zucchini, spinach, and eggs, perfect for baby-led weaning.
Equipment
- Frying Pan
- 8x8 inch baking dish
- mixing bowl
Ingredients
Vegetables
- 1 cup grated zucchini
- 3 nuggets frozen spinach thawed or about ¼ cup finely chopped cooked spinach
Eggs and Dairy
- 3 large eggs
- ½ cup grated cheddar cheese optional
Dry Ingredients
- 1 tablespoon whole-wheat flour or gluten-free flour if necessary
- ½ teaspoon onion powder
- ¼ teaspoon salt optional
Instructions
Cooking Instructions
- Preheat the oven to 350F. Grease and line an 8×8 inch square baking dish 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 bowl mix the eggs, cheese (if using), flour and spices together. Add the cooked vegetables and mix until well combined.
- Pour this 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
For these particular fingers, use frozen spinach 'nuggets' that have been thawed. Great for baby-led weaning, leave out the salt for younger children. You can also make them in a muffin tin for breakfast sandwiches.
Nutrition
Serving: 1fingerCalories: 70kcalCarbohydrates: 2gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 68mgSodium: 145mgPotassium: 112mgFiber: 0.4gSugar: 1gVitamin A: 254IUVitamin C: 5mgCalcium: 65mgIron: 0.5mg
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