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Frittata, Toddler Approved!

Many struggle to get a balanced meal into your toddlers.  They see something new and run as fast as their fat little legs can carry them.  Combining the beauty of finger foods with a lovely, nutritious meal, the frittata is an all purpose dish that can be served at breakfast, lunch, or even dinner.

Image of a cooked Fritatta taken from the side showing three inch tall fritatta with flecks of red bell pepper and potato
All baked and ready to devour

Easily modified to what vegetables you have on hand and adaptable to be lacto/ovo vegetarian, this dish is great for the entire family.  I have have experimented, successfully, with cubed sweet potatoes, squash, cauliflower, broccoli, kale, swiss and rainbow chard, mushrooms, and roasted poblano peppers.  I like to substitute sausage, seasoned ground pork, diced ham, or diced bacon to our frittatas.  Our local organic market makes the sausage on site in the butcher’s department.  I cook mine in a large cast iron skillet which is stovetop and oven safe.

Ingredients

  • 3 potatoes, peeled, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1/2 cup fresh spinach
  • 1/2 cup onion, diced
  • garlic, 1 clove crushed
  • cheese, 1 cup
  • 6 eggs, large, whisked
  • 4 oz pancetta

Preheat oven to 350F (176.6C).  Boil peeled and diced potatoes for approximately five minutes.  Drain and set aside.  To a well oiled, oven safe skillet add pancetta and cook until crispy.  Add green and red bell pepper, onion, potatoes, and garlic sauteing until onions are translucent.  Add zucchini and saute for one minute.  Add spinach and cook until gently wilted.  Pour whisked eggs over vegetable DSC_1401mixture then sprinkle the cheese evenly over the top.  Gently give the skillet a shake to even out contents.  Bake for no more than 10 minutes or until eggs are set.  Remove from the oven and using a spatula gently loosen the edges of the frittata from the pan.  Place a large cutting board or serving dish over the skillet and invert.  Allow to sit for a moment then remove the skillet.  Slice as you would a pie and serve.

Image shows a fresh from the oven fritatta in a large white ramekin held on the sides with red potholders and a brown skin hand
Fresh from the oven

The cast iron I use is made by LodgeCast Iron.  I have the 12 inch pan which makes a large frittata for four, roughly three slices.  I slice with a rotary pizza cutter and serve with a spatula to keep the dish intact.

Image of a fritatta with the potatoes, flecks of red pepper, green peppers, and onions

https://www.lodgemfg.com/skillets-and-covers/12-inch-cast-iron-skillet.asp

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tandemtrouble View All

Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.

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