CARROT, ZUCCHINI & PARSNIP FRITTATA FINGERS
These frittata fingers are suitable for children aged around nine months and older. You'll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe. You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired.
Provided by Sonya01
Categories Lunch/Snacks
Time 47m
Yield 12 fingers
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
- Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
- Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
- Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.
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Onoriode Macaulay Experience
m_onoriode42@yahoo.comThis recipe is a great way to use up leftover vegetables. I had some zucchini and carrots that were about to go bad, and this was the perfect way to use them up.
Abiral Yatri
yatri_abiral99@yahoo.comI'm not a big fan of parsnips, but I really enjoyed them in this recipe. They added a nice sweetness and crunch.
Junaid Nizami
j_n@gmail.comThis was my first time making a frittata, and I'm so glad I tried this recipe! It was so easy to make, and it turned out perfectly.
Adepa Spendy
adepa0@yahoo.comI'm always looking for new ways to cook vegetables, and this recipe fit the bill. It's a healthy and flavorful way to get your daily dose of veggies.
MD Sahansa
sahansamd30@gmail.comThis recipe was a hit with my kids! They loved the fun shape and the delicious flavor.
Bean Dipperson
d_bean@gmail.comI didn't have any parsnip, so I used extra zucchini instead. It was still delicious, but I'm curious to try it with parsnip next time.
ABIR KING
a.king@yahoo.comMy frittata fingers turned out a little too dry, but they were still tasty. I think I'll try adding some more milk or yogurt next time.
Dinesh Bhai
b_d13@yahoo.comThe cheese in this frittata was the perfect touch! It added a gooey, flavorful center that really brought the whole dish together.
BARBIE GANG
bgang@yahoo.comI was skeptical about the parsnip in this recipe, but I was pleasantly surprised! It added a subtle sweetness that really complemented the other vegetables.
saıeem Brand
sbrand28@yahoo.comI had some leftover veggies that I needed to use up, and this recipe was the perfect way to do it! It's a great way to get your daily dose of vegetables.
Wilson Collins
w_c@aol.comThis recipe was so easy to follow, and it turned out so delicious! I'm definitely adding this to my regular rotation of recipes.
Chanel Hachem
c-h13@hotmail.frWow! I never thought carrot, zucchini, and parsnip could go so well together in a frittata! The flavors are incredibly balanced, and the texture is just perfect.