Carrot Zucchini Parsnip Frittata Fingers Food

CARROT, ZUCCHINI & PARSNIP FRITTATA FINGERS

Carrot, Zucchini & Parsnip Frittata Fingers image

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.

Provided by Sonya01

Categories Lunch/Snacks

Time 47m

Yield 12 fingers

Number Of Ingredients 10

Ingredients

melted butter, to grease
2 teaspoons light olive oil
80 g grated green zucchini (1/2 cup, firmly packed)
60 g grated carrots (1/2 cup, firmly packed)
50 g grated parsnips (1/2 cup, firmly packed)
2 green shallots, ends trimmed, finely chopped
3 eggs, lightly whisked
40 g coarsely grated jarlsberg cheese or 40 g tasty cheese
2 tablespoons finely chopped fresh parsley
1 tablespoon plain flour, sifted

Steps:

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

CARROT AND ZUCCHINI FRITTATA

Carrot and Zucchini Frittata image

This comes from Lisa Lintner's "Vegetables" cookbook. She suggests adding a little chopped ham as a variation, or replacing some of the carrot with sweet potato.

Provided by Sara 76

Categories Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

5 medium carrots
6 medium zucchini
1 large onion
2 garlic cloves
125 g cheddar cheese
1/2 cup vegetable oil
5 eggs, lightly beaten
salt
pepper
1 teaspoon thyme
3/4 cup self-rising flour

Steps:

Preheat the oven to 180°C Lightly grease a deep 23cm pie dish.
Grate the carrots, zucchini, onion, garlic, and cheese into a large bowl.
Stir n the vegetable oil, lightly beaten eggs, salt, pepper, and thyme. Add the sifted flour and stir until combined and smooth. Spoon into the prepared dish.
Bake for 45 minutes or until golden brown and cooked in the centre. Cut into wedges and serve immediately.

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