☀️ Lunch👶 10-12 monthsvegetarianfinger-foodfreezer-friendlyhigh-protein

Soft Cheesy Vegetable Frittata Bites

Name: Soft Cheesy Vegetable Frittata Bites
Prep time: 25 min
Yield: 12 mini bites (3-4 servings)
Ingredients: 3 large eggs; 2 tablespoons whole milk; 1/4 cup finely diced zucchini; 2 tablespoons finely diced red bell pepper; 2 tablespoons finely diced steamed broccoli; 1/4 cup shredded mild cheddar cheese; 1/2 teaspoon olive oil; Tiny pinch of salt

Tender egg bites loaded with finely diced vegetables and melted cheddar. Easy to pick up and perfectly sized for little hands learning to self-feed.

Make a version like this

25 minutes12 mini bites (3-4 servings)Soft finger food

Ingredients(8)

3 large eggs
2 tablespoons whole milk
1/4 cup finely diced zucchini
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced steamed broccoli
1/4 cup shredded mild cheddar cheese
1/2 teaspoon olive oil
Tiny pinch of salt

Instructions(7 steps)

1
Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin with olive oil.
2
Whisk eggs and milk together in a medium bowl until smooth.
3
Stir in diced zucchini, bell pepper, steamed broccoli, and shredded cheddar.
4
Pour mixture evenly into 12 mini muffin cups, filling each about 3/4 full.
5
Bake for 12-14 minutes until puffed, set in the center, and lightly golden on top.
6
Let cool in the tin for 5 minutes, then gently remove with a small spatula.
7
Serve warm or at room temperature. Cut in half for younger babies if needed.

Nutritional Highlights

-Eggs provide complete protein and choline for brain development
-Vegetables add vitamins A and C
-Cheese adds calcium for strong bones
-Good source of iron from egg yolks

Age Appropriateness

Great for 10-12 month olds developing their pincer grasp. The soft texture is easy to gum and the small size is perfect for self-feeding practice.

Introduction Tip

These freeze well — make a batch and reheat individual portions in the microwave for 15-20 seconds for quick meals.

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Instructions(7 steps)

Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin tin with olive oil.

Whisk eggs and milk together in a medium bowl until smooth.

Stir in diced zucchini, bell pepper, steamed broccoli, and shredded cheddar.

Pour mixture evenly into 12 mini muffin cups, filling each about 3/4 full.

Bake for 12-14 minutes until puffed, set in the center, and lightly golden on top.

Let cool in the tin for 5 minutes, then gently remove with a small spatula.

Serve warm or at room temperature. Cut in half for younger babies if needed.