Veggie Frittata Slices

Serves
8 slices
Cook time
20 mins
Prep time
20 mins

BENEFIT

This recipe is high in Vitamin D which can be tricky to get in your toddler’s diet. This is essential to aid calcium absorption for healthy bones.

Ingredients

  • 1 tsp rapeseed oil
  • ½ courgette (grated)
  • 1 carrot (grated)
  • 1 parsnip (grated)
  • 2 spring onions (finely chopped)
  • 4 eggs (whisked)
  • 40g cheddar cheese (grated)
  • 2 tbsp parsley (finely chopped)
  • 1 tbsp plain flour

Directions

  1. Preheat oven to 180°C. Line a small baking dish with greaseproof paper (completely covering the bottom and overhanging the sides).
  2. In a saucepan, heat the rapeseed oil. Add the courgette, carrot, parsnip and spring onion and cook on a medium heat for about 5 minutes or until vegetables soften. Remove from heat and set aside to cool for about 5 minutes.
  3. Transfer the veg mixture into a large bowl and add the whisked eggs, cheese, parsley and flour. Stir until well mixed.
  4. Spoon the mixture into the baking dish and smooth the surface with the back of a spoon. Bake for about 15-20 minutes until completely set.
  5. Remove from oven, allow to cool. Lift greaseproof paper from baking dish, cut the frittata into slices and lift from sheet with a fish slice.
  6. Serve and enjoy.

BENEFIT

This recipe is high in Vitamin D which can be tricky to get in your toddler’s diet. This is essential to aid calcium absorption for healthy bones.

High in:

  • Vitamin B12
TIP

Instead of slices you can pour the mixture into a greased muffin tray for individual mini frittatas! Freeze any leftovers immediately after cooling.