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Carrot, zucchini and parsnip frittata fingers
Carrot, zucchini and parsnip frittata fingers
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up irresistible carrot and zucchini snacks, perfect for busy toddlers - a Pinterest favorite!
Ingredients:
  • Melted butter, to grease
  • 9.20 gm 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
  • 40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
  • 40.00 ml finely chopped fresh parsley
  • 20.00 ml plain flour, sifted
Instructions:
  • Preheat your oven to 180°C. Brush a square 18.5cm cake pan with melted butter to grease it lightly, then line the base and two sides with non-stick baking paper, allowing some to overhang.
  • In a medium saucepan over medium heat, warm the oil. Add zucchini, carrot, parsnip, and shallots. Cook and stir for 4-5 minutes until vegetables soften. Set aside off heat for 10 minutes to cool.
  • Mix together the vegetable mixture, egg, cheese, parsley, and flour in a large bowl until fully incorporated.
  • Spread the vegetable mixture evenly in the pan, then bake for 12 minutes until set. Let it cool for 10 minutes before gently transferring the frittata onto a plate. Slice into 12 fingers and enjoy!

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