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Rebecca Searles, the founder of Family Garden Life, knows just what it takes to get kids to eat vegetables. Add her pumpkin frittata recipe to your repertoire for family dinners. Source: kidspot
Ingredients
- Pumpkin1/2 cup, mashed
- Carrots1 cup, grated
- Green summer squash (zucchini)1/2 cup, grated
- Cheese1 cup, grated
- Milk1/2 cup
- Egg3, whisked
- Salt1 pinch
Common allergens (USDA)
Recommended after 12 months old
Steps
- 1. Preheat oven to 160°C degrees.
- 2. Place all ingredients in a bowl and mix well. Optionally add herbs of your choice.
- 3. Transfer into a non-stick muffin tray.
- 4. Bake for approx. 30 mins or until top is golden.
- 5. Remove from the oven and let them cool on a wire rack.
Key Nutrition
Calcium
Choline
Protein
Riboflavin
Vitamin B12
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Mini pumpkin frittatas
kidspot
🌱 Staff
Complexity
Medium
Total Time
50 min
Serving Number
5
Age Suggestion: 12 months +
appetizers,
sides,
snack,
eat more vegetables and fruits,
allergen intro (milk),
allergen intro (egg),
soft and chewable,
whole foods,
finger foods (blw),
toddler foods,
family foods
🦠 immune system
🤲 skin health
🧠 brain development
👀 eyesight
🦴 bone health
💭 cognitive and neurodevelopmental
💊 supporting nutrition absorption
✨ anti-inflammatory, anti-oxidant
🦵 cellular growth
🚽 digestion
🩸 blood health
🔄 healthy metabolism
