17 Jul Carrot, Potato And Zucchini Frittata Fingers Recipe
The perfect meal to tide over littlies with fussy appetites.
My two-and-a-half-year-old daughter currently has all her meals provided by her childcare centre, but I’ll have to start having to pack her lunch for preschool next year. I’ve been preparing by collecting recipes and road testing them at home, and this frittata has been one of the well-received ones.
The texture of the grated vegetables suits her fussy palate, especially when combined with the egg and cheese flavours. She prefers them cut up into small squares rather than fingers, but they always get eaten. If your child is a fussy eater based on a food’s appearance, removing the carrot, spring onions and parsley from this dish will probably be enough to make it seem less green, without removing all of the vegetables.
melted butter, for greasing
1 tbs olive oil
½ cup grated carrot
½ cup grated potato or sweet potato
½ cup grated zucchini
2 spring onions (scallions), thinly sliced
1 tbs self-raising flour, sifted
6 eggs, lightly beaten
½ cup grated cheddar cheese
2 tbs finely chopped parsley
Preheat the oven to 180°C. Lightly grease a shallow 26cm x 16 cm cake tin with melted butter. Line the base and sides with baking paper, allowing it to overhang.
Heat oil in a saucepan over medium heat. Add carrot and potato, and cook, stirring, for three to four minutes or until the vegetables soften. Add zucchini and spring onion and cook for a further three minutes. Remove from heat and set aside for 10 minutes to cool.
Combine vegetable mixture, flour, egg, cheese and parsley in a large bowl and stir until well combined.
Spoon vegetable mixture into the prepared tin and smooth the surface. Bake for 12 minutes or until set. Set aside for 10 minutes to cool. Lift frittata from the tin and place on a plate to cool completely. Cut into fingers to serve.
This is an edited extract from Cooking For Your Baby And Toddler by Louise Fulton Keats, RRP $36.95.
Reviewed by Brooke Tasovac