These spinach zucchini frittata fingers are the perfect healthy protein and iron-packed meal or snack for both little ones and adults. Portable, freezer-friendly, easy to prepare and great for baby-led weaning or kid-friendly lunches!
The month of July has been one BIG month of experimentation for our family.
We recently began offering our little guy, Leo, solids and to be honest, leading up to this point, I was a little nervous and hesitant to get started.
Up until now, I’ve been exclusively nursing Leo and although breastfeeding definitely has had its challenges, it’s been relatively easy to feed him.
No mixing purees, preparing food or wracking my brain figuring out what to feed him. Just whip out the boob and he’s good to go for a few hours.
It’s been pretty no-brainer so far.
But then, the much anticipated 6-month milestone crept up and Leo started showing more interest in food and signs of readiness to eat…
And naturally I thought, “Oh GREAT. What the heck am I going to feed this kid??”
Although as a Dietitian, I had learned the theory behind offering solids to babies, I didn’t quite know what to expect from a practical standpoint when we started the whole introduction of “real food” to our little guy.
SO many questions ran through my head.
Should we start him on purees?
Should we skip the purees and feed him what we’re eating (with some modifications)?
How do we minimize picky eating?
What foods should we start with?
Questions I’m sure EVERY new mom has!
After doing a TON of research on introducing solids (that’s a mom for ya!), I decided to experiment with the baby-led weaning approach, which is basically when you skip purees and allow the baby to feed themselves with foods that are offered in baby-safe shapes and textures.
One of the first foods that we offered to Leo were these spinach and zucchini frittata fingers.
Initially, I tried him with scrambled eggs but quickly realized after plopping some scrambled egg bits on his tray that he hadn’t quite established his pincer grip yet.
Needless to say, more egg ended up on the floor than in his mouth. Oops!
It was quite the messy procedure.
So, the next day, I whipped up a batch of these frittata fingers and they worked out SO much better. Although much of it still ended up on the floor, he also managed to down a large portion of it.
For these particular fingers, I used frozen spinach nuggets that had been thawed (these are great because the spinach is already really finely chopped AND it’s super convenient) in addition to grated zucchini since I figured it would be easy for him to chew and swallow, especially since he doesn’t have any teeth yet.
I didn’t want to overwhelm him with big chunks of vegetables on top of the already novel texture of the egg.
And he devoured it no problem!
What’s great about these fritatta fingers, however, is that you can easily switch up the veggies and even incorporate cheese if you wish!
Which brings me to my next point…
There are so many reasons to LOVE Spinach Zucchini Fritatta Fingers!
There are a number of reasons why I love frittata fingers and why you should too! ;)
- Easy to hold – They’re the perfect size and shape for little ones who might be starting solids since they’re easy to grasp. They aren’t just limited to babies though — they also make a heathy meal or snack for older children and adults!
- Great source of nutrients – These fingers are full of nutrients like protein, iron, vitamin A, K, and C for healthy growth and development!
- Easy to make – You can whip up a batch of these in less than 30 minutes. The majority of the time, they’re baking in the oven!
- Freezer-friendly – I recommend preparing a batch of these and storing some in the freezer for later use. Simply place some parchment paper between each slice to prevent them from sticking together and pack away in a container or Ziploc bag!
- Easily customizable – You can easily switch out the veggies, add cheese or leave it out. You can even experiment with different spices and ingredients to flavour them up! For babies, it’s recommended that you limit their sodium intake, so I suggest skipping the salt, but feel free to add a bit in if preparing for older children or adults to enhance the flavour.
- Portable – These fingers are super easy to transport so it makes a great meal for on the go. You don’t even require a fork and knife! Just eat it with your hands like a bar. They’re the perfect option for back to school lunches as well!
Needless to say, we’ve had great success with these fritatta fingers as a starter food for Leo and it’s definitely gotten me more excited about experimenting with other new foods and recipes.
I know one thing for sure — this recipe will be staying on Leo’s menu rotation!
Stay tuned for more healthy baby and kid-friendly recipes that are great for little hands and mouths!
- 2 tsp olive oil
- 1 cup grated zucchini
- 3 frozen spinach nuggets thawed (or about ¼ cup finely chopped cooked spinach)
- 3 medium eggs
- 1 tbsp whole-wheat flour or gluten-free flour (if necessary)
- ½ tsp onion powder
- ½ cup grated cheddar cheese
- ¼ tsp. salt
- Preheat to oven 350F. Grease and line a baking dish with parchment paper. I used a 8 inch square baking pan.
- Heat the oil in a frying pan. Add the zucchini and spinach and fry lightly for 3-4 minutes until the vegetables are soft.
- In a bowl mix the eggs, cheese (if using), flour and spices together. Add the cooked vegetables and mix until well combined.
- Pour this mixture into the lined dish and bake in the oven for 15-20 minutes or until the egg has solidified.
- Remove from the oven and allow the frittata to cool before cutting into fingers or squares.
** If you plan to freeze the frittata fingers, simply place a piece of parchment paper between each finger and store in a container or Ziploc bag.
** You can also cut the Fritatta mixture into 6 squares and use to make breakfast sandwiches for older children and adults (serve on an English muffin with slice of cheese, tomato, avocado or pesto)!
Looking for other recipes for baby-led weaning? Check out these!
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