Soft and healthy spinach zucchini frittata fingers perfect for babies and toddlers.

Scale

1 cup grated zucchini

3 frozen spinach nuggets thawed

3 large eggs

1 tablespoon whole-wheat flour or oat flour

1/2 teaspoon onion powder

1/2 cup grated cheddar cheese (optional)

1/4 teaspoon salt (optional)

1. Preheat oven to 350F and line baking dish

2. Cook zucchini and spinach in pan for 3-4 minutes

3. Mix eggs, flour, cheese, and spices

4. Combine vegetables with egg mixture

5. Pour into dish and bake 15-20 minutes

6. Cool and cut into strips

Cool before slicing

Store in fridge up to 3 days

Freeze for later use