These Kale Pepper Baby Frittata Fingers are the perfect breakfast for Baby Led Weaning (BLW) because it's a delicious high iron meal.
Print

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.
Course Main Course
Cuisine Italian, American
Keyword healthy, baby food, baby led weaning, finger foods
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 28 frittata fingers
Calories 36kcal
Author Abbey Sharp

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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