Description
This Baked Spinach Zucchini Frittata Fingers recipe is a nutritious and baby-friendly finger food option that combines grated zucchini, spinach, eggs, and cheese into a soft, baked frittata perfect for little hands. It’s easy to prepare and bake, making it ideal for serving as a healthy snack or meal addition for toddlers and children.
Ingredients
Vegetables and Oils
- 2 teaspoons olive oil
- 1 cup grated zucchini
- 3 frozen spinach nuggets thawed (about 1/4 cup finely chopped cooked spinach)
Egg Mixture
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch square baking dish with parchment paper to prevent sticking and ensure easy removal.
- Sauté Vegetables: Heat the olive oil in a frying pan over medium heat. Add the grated zucchini and thawed spinach. Fry lightly for 3 to 4 minutes until the vegetables soften, helping to release moisture and enhance flavor.
- Mix Ingredients: In a mixing bowl, whisk together the eggs, grated cheddar cheese, whole-wheat flour, onion powder, and salt until well combined. Add the cooked vegetables to this mixture and stir thoroughly until evenly incorporated.
- Bake Frittata: Pour the combined mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 15 to 20 minutes or until the eggs are fully set and the frittata is firm to touch.
- Cool and Cut: Remove the frittata from the oven and let it cool. Using the parchment paper as a sling, lift the frittata out of the dish. Cut into 8 finger-sized strips or 16 small squares for easy serving, especially suitable for babies and toddlers.
Notes
- Frozen spinach nuggets can be substituted with fresh spinach; just be sure to chop finely and cook down to remove excess water.
- You can substitute whole-wheat flour with gluten-free flour to make this recipe gluten-free.
- Ensure the frittata is fully cooled before serving to babies to avoid burns.
- Grated cheese adds flavor and binding; you can adjust the quantity based on your baby’s dietary needs or preferences.
- This recipe can be refrigerated for up to 3 days or frozen for up to 1 month for meal prep convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
