Potato & Zucchini Frittata (baby-friendly)
A quick and easy potato and zucchini frittata that is baby-friendly so you can share with your little one on busy days. Serve it with some more veggies on the side, a tomato and cucumber salad or some chicken for extra protein. Enjoy!
Equipment
Ingredients
- 2 small potatoes
- 1 zucchini
- 3 tablespoons olive oil
- ½ onion (chopped)
- ½ teaspoon oregano
- 4 eggs
- pinch of salt (NOT for babies under 12 months)
Instructions
- Peel and cut the potatoes into triangles about 0.5 inch thick. Cut the zucchini into same size triangles.
- Place the cut veggies into a bowl and add the olive oil. Mix to coat well.
- Place a pan over medium heat. Add the veggies with the olive oil.
- Cover the pan with a lid and let them cook for 13–14 minutes. Now and then, mix them with a spatula so they don't get burnt.
- Remove the lid and add the chopped onion and oregano. Cook for 1-2 more minutes.
- In a bowl, break the eggs and whisk them well until light and fluffy.
- Add the cooked vegetables to the bowl with the eggs and mix to combine.
- Return everything to the pan and distribute the veggies with a spatula. Cover with a lid and cook for 4 minutes.
- Using a plate, flip the omelet and cook for 2 more minutes on the other side.
Video
Notes
- You can add more vegetables like peppers or mushrooms and cook them with the potatoes and zucchini.
Nutrition
Calories: 267kcalCarbohydrates: 22gProtein: 11gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 274mgSodium: 286mgPotassium: 705mgFiber: 2gSugar: 2g
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