This frittata is jam-packed with seasonal, fresh veggies! It would make a delicious breakfast for anyone, but I actually make it for my 1 year old. Frittatas are a great option for finger foods. They are quick to prepare, can be cut into pieces, and can be stored for up to three days in the fridge so it is ready when you need it.
Frittata's were a staple for my oldest when she was eating finger foods and now my youngest is able to enjoy them too. You can customize them with any veggies and cheese you have on hand, but I always use seasonal produce. Only the freshest for my baby! :) I hope you try this recipe out for your kids or even yourself. It is delicious!
1 Tbsp milk
1-2 Tbsp basil, minced
salt and pepper to taste
1/2 Tbsp butter
1/4 C onion, diced
1/4 C zucchini, diced
1/4 C tomatoes, seeded and diced
1/4 C goat cheese, crumbled
- Heat the oven to 350 degrees.
- In a small bowl, whisk the eggs together with the milk, basil, salt, and pepper.
- Heat the butter in a small oven-safe skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
- Add the zucchini and tomatoes and cook for another 5 minutes.
- Remove the pan from the heat and add the eggs. Sprinkle the goat cheese on top.
- Place in the oven and cook for about 15 minutes, or until the egg is set and the edges start to pull away from the pan.
- Allow to cool. Flip the frittata out on to a cutting board and cut into pieces appropriate for your child's eating ability. Can be stored in an air tight container for up to three days in the refrigerator.