Soft Veggie Frittata Fingers

Ingredients

• 100 grams Butternut Squash
• 100 grams Zucchini
• 4 medium Eggs
• 2 tablespoons Whole Milk
• 3 medium Spring Onions
• 4 pieces Cherry Tomatoes
• 25 grams Cheddar Cheese
• 2 tablespoons Fresh Basil
• 2 teaspoons Olive Oil

Instructions

1. Preheat your oven to 180°C (350°F) and line a small square baking dish with parchment paper.
2. Heat the olive oil in a skillet over medium heat and gently sauté the grated squash and zucchini for 3-4 minutes until softened.
3. In a bowl, whisk the eggs with the milk until well combined.
4. Stir the cooked vegetables, sliced spring onions, finely diced tomatoes, cheese, and chopped basil into the egg mixture.
5. Pour the mixture into your prepared baking dish and bake for about 20 minutes, or until the eggs are set and the top is golden.
6. Let the frittata cool completely in the pan before slicing into long, finger-width strips for your baby.

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