This simple and nutritious Frittata di Cetrioli recipe from Toddler Recipes Australia is packed with flavour and perfect for toddlers. It’s made with freshly grated zucchini, eggs, grated cheese, and a pinch of salt, making it a light and delicious alternative to traditional egg dishes. With a few easy steps, parents can easily whip up this frittata for their little ones for breakfast, lunch, or dinner. Plus, its high protein content makes it a great source of energy for busy tots!
General Information
Servings: 4 Keywords: Frittata di Cetrioli, egg-based dish, easy-to-make Calories: 210 Protein: 11g Carbs: 8g Fats: 14g Preparation Time: 10 mins Cooking Time: 20 mins
Ingredients
- 3-4 large eggs (room temperature)
- 100 grams of grated cetrioli
- 1 small onion, finely chopped
- 30 grams of butter
- 30 ml of olive oil
- 1 tablespoon of fresh parsley, chopped
- 2 tablespoons of freshly grated Parmesan cheese
- A pinch of black pepper
- A pinch of nutmeg
- 1 teaspoon of garlic powder
Directions
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Preheat your oven to 350°F (177°C).
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In a medium bowl, whisk together the eggs and grated parmesan cheese.
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Heat the butter and olive oil in a 10-inch ovenproof skillet over medium-high heat. Once the butter is melted, add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion is softened and lightly browned.
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Add the grated cetrioli to the skillet and cook for another 3-4 minutes until the cetrioli is softened.
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Pour the egg mixture over the vegetables in the skillet and stir gently to combine. Sprinkle with the parsley, black pepper, nutmeg and garlic powder.
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Place the skillet in the preheated oven and bake for 20 minutes, or until the frittata is golden and slightly puffed.
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Let the frittata cool slightly before serving.
Recommended Sides
This frittata is perfect served with a side of crusty bread or a small salad. You could also add a dollop of sour cream on top and garnish with a sprinkle of parsley. For the picky eaters, serve just the frittata with a slice of toast.
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