Buzz approved vegetable frittata

Coming up with ideas for healthy meals for our little ones can be hard, especially when they have moved on from purees and decided they want to use their little hands to make as much mess as possible.

Finger foods are great for babies and toddlers to explore new tastes, practice their coordination skills and learn how to feed themselves. It’s also fun; albeit a little messy!

We started Benny on high-allergy-risk foods as soon as possible, and thankfully we haven’t had any reactions to anything we have given him. So, we try and squeeze in eggs wherever possible, because they’re easy, high in protein, extremely versatile and very tasty!

Frittata is a firm favourite in our household, and while I usually add luxuries like cream, salt and a cheeky soup packet mix, I wanted Benny’s to be as healthy and preservative-free as possible.

It’s amazing just how much goodness you can fit into one meal! The options are endless and it’s such a great dish when you don’t have a lot left in the fridge or want to get rid of any leftover veggies.

This recipe isn’t a precise one…I usually just work with the quantities I have available in the fridge. Have fun with it and include the foods your little babe likes best.

What’s in it?

  • 6 eggs
  • 1 cup creamed corn (substitute with corn kernels if you would prefer a drier frittata)
  • 1 small brown onion, finely diced
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • ½ cup cheese (cheddar, tasty or colby work best)
  • ½ cup capsicum, finely diced
  • ½ cup garden peas
  • ½ cup baby spinach, chopped
  • ½ cup broccoli, roughly chopped
  • ¾ cup ham or bacon, diced
  • 5 cherry tomatoes, sliced

How to make it

  1. Pre-heat fan-forced oven to 180°C and lightly grease a square or rectangle baking dish with butter or olive oil spray.
  2. In a large bowl, whisk the 6 eggs until combined
  3. Add the creamed corn
  4. Add all over ingredients, except the tomato, and stir well
  5. Pour into the dish, ensuring the mixture is evenly spread out
  6. Place the tomato slices on top. You could also use cut up tinned/jarred asparagus to add another vegetable.
  7. Place in oven and bake for 45-50 minutes or until golden brown and firm to touch.
  8. Let cool and serve to your little one in bite-size pieces.

This recipe is incredibly versatile, with so many possible variations.

It’s always a hit at lunchtime with Benny and I feel good knowing he’s getting a healthy and nutritious dose of vegetables and protein.

C Buzz x


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s