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Veggie Frittata Supreme

For 12 months and older. Eggs can be a high risk for allergies, check with your pediatrician prior to introducing eggs.

1 cup white mushrooms, finely diced
1/4 cup green onions or fresh chives, thinly sliced (kitchen scissors work great)
1/4 cup zucchini, finely diced
1/2 cup green pepper, finely diced
1/2 cup red pepper, finely diced
3 eggs
1/2 teaspoon celery salt
1/2 teaspoon pepper
1 cup Homogenized milk
1/4 cup parmesan cheese
2 slices whole wheat toast, cooled
1/2 cup grated mild Cheddar cheese

Preheat oven to 350 degrees F.

In small saucepan, over medium heat, cook mushrooms, green onions and zucchini for 5 minutes (to cook out excess juices that would make frittata soggy).

Add to peppers, mix well and layer along bottom of low casserole dish (fig. 1).

In small bowl, combine and whisk eggs, celery salt, pepper, milk and parmesan cheese (fig. 2). Pour mixture over vegetables in casserole dish.

Sprinkle cheddar cheese evenly over casserole dish.

With hand held blender, break down toast into breadcrumbs. Layer over cheddar cheese.

Cook for 30-40 minutes, or until egg is fully cooked (is not runny - very important for babies). Cut with spatula and serve.
Baby’s portion may be cubed or mashed. Adults may want to add extra salt and pepper.

Fig. 1 - Add to peppers, mix well and layer along bottom of low casserole dish.

Fig. 2 - In small bowl, combine and whisk eggs, celery salt, pepper, milk and parmesan cheese.

Fig 3. - Adult Portion - Served with herbed hash brown and sausage medallion.

Fig. 4 - Baby Portion - served with herbed hash brown.

Recipe provided by www.lifeafterbabyfood.com

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