Frittata with avocado
A Mexican-style dish packed with protein and good-for-you veggies. A perfect make-ahead option for parents and caregivers.
Servings: 4 family members
- 6 eggs
- 1 Tbsp cooking oil or butter
- ½ bell pepper diced into small pieces
- 1 medium white potato peeled and diced into small pieces (or frozen hash browns will also work well as they are pre-cooked)
- 1 cup spinach chopped very fine
- 1 avocado
- Prepare your vegetables. You want them to be cut into small pieces so that they cook faster and are safe for your baby.
- Whisk the eggs in a separate bowl.
- Heat the cooking oil and add in peppers and potatoes in a medium non-stick ovenproof skillet. Cook until they are very tender and soft.
- Add the spinach and toss to cook the spinach.
- Pour the eggs over the vegetables. Gently stir so that the eggs start to cook.
- Cover the skillet and leave on the stove top or you have the option of putting under the broiler to finish cooking.
- Cut the avocado into slices while the frittata cooks.
- Remove it from the heat and allow it to cool down for a few minutes.
- Serve each slice of frittata with a few slices of avocado. For the baby, I suggest cutting the frittata and avocado into small cubes or strips he/she can pick up easily.
Make sure that your baby is not allergic to eggs before serving him this recipe. The great thing about frittatas is that you can often use up many leftover vegetables you have in the kitchen. The key here is cutting up the vegetables so that they are a safe size for your baby. Feel free to experiment with different vegetables. Add a small side salad.
Calories: 245kcal | Carbohydrates: 13g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 106mg | Potassium: 587mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1600IU | Vitamin C: 35mg | Calcium: 57mg | Iron: 2mgPrint Recipe