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    You are in: Home / Recipes / Carrot, Zucchini & Parsnip Frittata Fingers Recipe
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    Carrot, Zucchini & Parsnip Frittata Fingers

    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    35 mins

    12 mins

    Sonya01's Note:

    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.

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    Ingredients:

    Yield:

    fingers

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Carrot, Zucchini & Parsnip Frittata Fingers

    Serving Size: 1 (444 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 48.4
     
    Calories from Fat 26
    54%
    Total Fat 2.9 g
    4%
    Saturated Fat 1.1 g
    5%
    Cholesterol 49.5 mg
    16%
    Sodium 29.3 mg
    1%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.7 g
    2%
    Protein 2.8 g
    5%

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