Kale Pepper Baby Frittata Fingers
These Kale Pepper Baby Frittata Fingers are the perfect breakfast for Baby Led Weaning (BLW) because it's a delicious high iron meal.
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 28 frittata fingers
- 12 omega 3 enriched eggs
- 1 tbsp olive oil plus more for greasing
- 1 bell pepper minced
- 1/2 onion minced
- 2 cloves garlic minced
- 1/4 cup shredded aged cheddar
- 2 cups baby kale ribs removed and finely shredded
- 1/2 tsp cumin
Preheat oven to 350 F. Lightly grease a 9" square baking dish.
To a medium skillet, saute the onion, garlic, and bell peppers until soft, about 5-8 minutes. Add the kale and allow to wilt.
Beat the eggs in a bowl, then add in the vegetables, cumin and cheese.
Transfer to the baking dish and bake for 25-30 minutes or until fully set. If you jiggle the pan it should just slightly wobble. Allow to cool.
Cut the frittata into 7 strips one way, and then once down the middle to yield 14 pieces. Then remove the pieces from the pan and cut them in half lengthwise to yield a total of 28 frittata fingers.
Calories: 36kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 40mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 725IU | Vitamin C: 11.4mg | Calcium: 26mg | Iron: 0.5mg