Carrot, Zucchini & Parsnip Frittata Fingers

This is a great lunch box food! It's quick and easy and has many variations.

It's so MORE-ISH!!

Carrot, Zucchini & Parsnip Frittata Fingers


Makes
12 fingers

Ingredients:

Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green zucchini
60g (1/2 cup, firmly packed) Grated carrot
50g (1/2 cup, firmly packed) grated parsnip
2 green shallots, ends trimmed,finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
2 tbs finely chopped fresh parsley
1 tbs plain flour, sifted

Method:

1. 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.

2. 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.

3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.

4. 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.

Notes:

* 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.

Makes: 12 "fingers"

Rating: 4.5