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.
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Sea Shellz
sea.shellz60@hotmail.frThis is one of my favorite frittata recipes. It's easy to make, and it's always a hit with my family and friends.
casey horton
c@gmail.comThe only thing I would change about this recipe is to add a little more salt and pepper. Other than that, it was perfect!
Dulal Hossain
hdulal21@hotmail.co.ukThis is a great recipe for a light and healthy lunch. I served it with a side of whole-wheat toast, and it was perfect.
Md mijanur rahman Aryan
aryan_m@aol.comI served this frittata with a side of fruit salad, and it was a perfect brunch meal.
Nosihle Khambule
nosihle.khambule70@yahoo.comI used a muffin tin to make individual frittatas. This was a great way to portion them out for individual servings.
Jxfrr Gch
g@hotmail.co.ukI added some chopped bacon to this frittata, and it was amazing! The bacon added a nice smoky flavor that really complemented the vegetables.
naqeed Masood
mnaqeed47@yahoo.comThis frittata is a great make-ahead breakfast or lunch. I made it on the weekend, and then I had it for breakfast all week.
Lisa Hampson
hampsonlisa94@yahoo.comI'm not a great cook, but this frittata turned out perfectly. The instructions were easy to follow, and the results were delicious.
Sky Tillett
t_s@hotmail.comThis frittata is a great way to use up leftover vegetables. I had some leftover carrots, zucchini, and parsnips, and this was the perfect way to use them up.
Md Maruf Islam Rafi
m.r@yahoo.comI'm always looking for new ways to get my kids to eat vegetables. This frittata was a great way to do that. They loved the fun finger food shape, and they didn't even realize they were eating vegetables.
Erica Pinedo
p@yahoo.comI'm a vegetarian, so I was looking for a frittata recipe that didn't include meat. This one fit the bill perfectly, and it was delicious!
Nishat Nasir
nasir.n@hotmail.comI made this frittata for a brunch party, and it was a big success. Everyone loved the unique flavor combination and the beautiful presentation.
Shohag Gazi
shohag_gazi@gmail.comThis is a great recipe for a quick and easy weeknight meal. I especially liked that I could use up some of the vegetables that I had on hand.
Mark LeMond
m_l@gmail.comI'm not usually a fan of frittatas, but this one was surprisingly good. The vegetables added a lot of flavor and moisture, and the egg mixture was cooked perfectly.
Aisha Baba
b_a64@yahoo.comThis frittata was a hit with my family! The flavors of the carrot, zucchini, and parsnip blended perfectly, and the texture was light and fluffy. I'll definitely be making this again.