Description
Healthy Spinach Zucchini Frittata Fingers made with eggs, zucchini, and spinach. Perfect for baby-led weaning, toddlers, meal prep, and family breakfasts.
Ingredients
Scale
- 2 teaspoons olive oil
- 1 cup grated zucchini
- 1/4 cup finely chopped cooked spinach
- 3 large eggs
- 1 tablespoon whole wheat flour or oat flour
- 1/2 teaspoon onion powder
- 1/2 cup grated cheddar cheese (optional)
- 1/4 teaspoon salt (optional)
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper.
- Heat olive oil in a skillet over medium heat.
- Cook zucchini and spinach for 3 to 4 minutes until softened.
- Whisk eggs, flour, onion powder, cheese, and salt in a bowl.
- Stir cooked vegetables into the egg mixture.
- Pour mixture into prepared baking dish.
- Bake for 15 to 20 minutes until set.
- Cool completely and slice into 8 fingers or 16 squares.
Notes
- Leave out salt for babies under one year old if preferred.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 3 months with parchment paper between pieces.
- Reheat in the microwave or thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 70
- Sugar: 1
- Sodium: 145
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 4
- Cholesterol: 68