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Kale Frittata Fingers

Name: Kale Frittata Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 14
Ingredients: 3 x 25g Nourishing Bubs Kale Puree Cubes; 1/2 tbsp of olive oil; 1/4 onion, diced; 1 tsp of minced garlic; 1/2 red capsicum, diced; 6 eggs; 1/4 tsp of cumin; 1/2 cup shredded cheddar cheese

These kale frittata fingers are the ideal breakfast for baby led weaning!. They are not only high in iron but also packed full of veggies and so easy for little hands to hold.

The recipe features kale which is high in vitamin C to support bub’s immune system as well as calcium and vitamin K, essential for bone health. Kale is an iron-packed veggie which helps with healthy brain development and maintaining bub’s energy levels. This yummy breakfast includes capsicum which is a good source of Vitamin A to support healthy little eyes as well as Vitamin C and other essential vitamins and minerals. Lastly, the eggs in this recipe are a complete protein source which is important for building and repairing tissues. Eggs are also rich in Vitamin D, essential for calcium absorption and strong bones and omega-3 fatty acids, necessary for healthy brain development.

Kale Frittata Fingers

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Servings

14 frittata fingers

Prep Time

15 minutes

Cook Time

30 minutes

Author:

Nourishing Group

This iron-rich breakfast is a nutritious way for bub to explore baby led weaning in a way that supports healthy growth and development.

Ingredients

3 x 25g Nourishing Bubs Kale Puree Cubes
1/2 tbsp of olive oil
1/4 onion, diced
1 tsp of minced garlic
1/2 red capsicum, diced
6 eggs
1/4 tsp of cumin
1/2 cup shredded cheddar cheese

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Directions

Preheat the oven to 180°C. Line a baking dish with baking paper.
Microwave kale cubes in 30 seconds increments.
In a pan, add the olive oil and sauté the onion and garlic until the onion is translucent.
Add capsicum and saute until soft.
Add the kale puree to the pan and stir through.
Beat eggs in a bowl, then add the vegetables from the pan along with the cumin and cheese.
Place mixture in the baking dish and bake for 25-30mins, until slightly firm.
Cool 5mins on a wire rack.
Cut the frittata into strips.

Recipe Note

This recipe is suitable from 8-9 months once bub has begun showing signs of pincer grasp (picking up objects between their thumb and index finger).
Suitable only after egg and cheese have successfully been introduced into bub’s diet.
To add more flavor, serve with hummus, guacamole or ketchup as a dipping sauce.
To add variety, swap kale puree cubes for one of our other Nourishing Bub’s vegetable cubes like broccoli, cauliflower, peas, pumpkin or zucchini.