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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Onoriode Macaulay Experience
[email protected]This 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
[email protected]I'm not a big fan of parsnips, but I really enjoyed them in this recipe. They added a nice sweetness and crunch.
Junaid Nizami
[email protected]This 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
[email protected]I'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
[email protected]This recipe was a hit with my kids! They loved the fun shape and the delicious flavor.
Bean Dipperson
[email protected]I 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
[email protected]My 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
[email protected]The cheese in this frittata was the perfect touch! It added a gooey, flavorful center that really brought the whole dish together.
BARBIE GANG
[email protected]I 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
[email protected]I 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
[email protected]This 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
[email protected]Wow! 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.