Looking for a delicious and healthy snack that will have your little ones asking for more?Nutritionist, dietician and Bellamy’s ambassador Susie Burrell’s baby frittatas is the answer, these are packed with popular vegetables and are topped with your favourite melted cheese for added calcium. You’ll be making these in a batch to be sure your little ones don’t run out.
To prep: 15 minutes
To cook: 10-15 minutes
Makes: 12 servings
Age: 6-12 months
1 tablespoon of olive oil
1 small carrot, grated
1 small zucchini, grated
1 cup of pumpkin, cut into small cubes, roasted
1 cup of child’s usual milk
1/2 cup of grated cheese
1. Heat oil over medium heat and sauté carrots, zucchini and pumpkin.
2. Beat eggs with milk.
3. Add vegetables and pour the mixture into muffin tin holes.
4. Sprinkle with cheese and bake at 160°C for 10-15 minutes or until the egg is set.
Disclaimer: this recipe contains egg and diary. If yourself or your child have allergies or diet restrictions, please consult your health care professional for advice.
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