Best 2 Carrot Zucchini Parsnip Frittata Fingers Recipes
Are you searching for a delectable and nutritious breakfast or brunch recipe? Look no further than "Carrot Zucchini Parsnip Frittata Fingers"! This colorful and savory dish combines the goodness of carrots, zucchini, and parsnips, all nestled in a fluffy and flavorful egg mixture. With its vibrant presentation and delectable taste, this frittata is sure to impress your family and friends. Get ready to embark on a culinary journey as we guide you through the steps to create this delightful dish, perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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.
BREADED ZUCCHINI FINGERS
A great way to start your Italian meal or just to have around for snacking , especially for the guys in football season!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prepare baking sheet with heavy spray of non-stick cooking spray.
- Place eggs or egg substitute in shallow bowl; set aside.
- Mix together dry ingredients in another shallow bowl; set aside.
- Cut zucchini into fingers 3/8"x3".
- Dip zucchini into egg substitute, then roll in bread crumbs, coating thoroughly.
- Place on baking sheet.
- Lightly spray tops of zucchini with non-stick spray.
- Bake at 400 degrees for 8 minutes; turn with spatula, then bake 7-8 minutes more, or until crispy and golden.
- Serve with marinara dipping sauce, if you desire.
Nutrition Facts : Calories 57.2, Fat 0.7, SaturatedFat 0.2, Sodium 127.5, Carbohydrate 11, Fiber 1.9, Sugar 2.9, Protein 2.8
Tips:
- Use a variety of vegetables. This recipe calls for carrots, zucchini, and parsnips, but you can use any combination of vegetables that you like. Some other good options include bell peppers, broccoli, spinach, and mushrooms.
- Grate the vegetables finely. This will help them cook evenly in the frittata.
- Don't overcook the frittata. It should be cooked through, but still slightly soft in the center.
- Serve the frittata fingers with your favorite dipping sauce. Some good options include ketchup, mayonnaise, or ranch dressing.
Conclusion:
Carrot, zucchini, and parsnip frittata fingers are a delicious and easy-to-make snack or meal. They're perfect for picky eaters, and they're also a great way to get your kids to eat their vegetables. So next time you're looking for a healthy and satisfying snack, give these frittata fingers a try.
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