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How to Make Frittata Fingers. Toddler Friendly Meals Part II

My youngest daughter, Willow, started to self wean at 9 months. By 11 months old she wouldn’t nurse or take formula. I was desperate to find nutrition packed foods for her to eat. I found that frittatas fit that need.

Once you know how to make these (and they are fast AND easy to make) you can play around with the fillings. I have used ham, zucchini, carrots, cauliflower, broccoli, parsnips, and onion in various combinations. Really, whatever you have in your fridge will work.

You absolutely MUST have parchment paper to bake these with. My husband once tried to make them in my loaf pan without the parchment paper and I had to throw the pan out. I could not get it clean. So…line an 8X8 pan with parchment paper first.

You will need about 1 1/2 cups of fillings. The veggies should be grated or finely chopped and then slightly cooked to make them soft. I usually just steam them in the microwave to save time.

Then mix 4 eggs, 1 tbsp. flour, 1/3 cup grated cheese, some salt, pepper and the fillings together in a large bowl. Pour the mixture into the parchment lined pan.

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Bake at 350 degrees for 20-25 minutes, or until set. Remove from oven and cool for 10 minutes.

For the kids, I cut the frittata into fingers. I freeze half by sealing them in press n seal plastic. Lay down one sheet of press n seal, sticky side up. Then place the fingers on top about 2 inches apart. Put a second sheet, sticky side down overtop and press down in between fingers to seal. The frittata fingers reheat well in the microwave.

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The whole family enjoys frittata, not only the toddlers so ENJOY!

Frittata Fingers
Ingredients
  • 4 eggs lightly beaten
  • 1 tbsp flour
  • 1/3 cup grated cheese
  • 1 1/2 cups filling grated or finely chopped. Carrots, zucchini, onion, parsnips, ham
  • salt to taste
  • pepper to taste
Instructions
  1. Preheat oven to 350 degrees.

  2. Lightly steam or saute the vegetables to soften them.

  3. Mix all the ingredients together in a large bowl.

  4. Line an 8X8 pan with parchment paper.

  5. Pour egg mixture into parchment lined pan.

  6. Bake for 20-25 minutes or until set.

  7. Remove from oven and cool.

  8. Cut into fingers for the kids and enjoy!

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