Veggie Frittata for Baby

As Greta grows, one of the most exciting things, for me, has been trying out new foods with her.  It amazes me how she responds so enthusiastically to any Indian food, black beans, any cheese, yogurt, toast, pancakes, and crunchy foods.  However, squishy foods such as bananas & blueberries are suspect, blueberry waffles made for kids are not interesting, and peas would be great except for those pesky green shells that get in the way.

So why make your own baby food?  Well for one, it is cheaper and you avoid excess packaging.  But, the best reason to make your own baby food is to introduce your child to the foods you eat on a daily basis in your home.  My husband and I tend to eat spicy and flavorful foods.  Store-bought baby food is anything but spicy and flavorful.

We have been using the Baby Bullet to create our own baby purees and to introduce her to the foods we eat.  

The Baby Bullet is pretty fantastic and we use ours all the time.  

Find kitchen mix, blend, chop and slice appliances at! The baby bullet has all the power and convenience of the original magic bullet, but is specially designed to make delicious, healthy baby food. With the all-new baby blend blade, you can make and store fresh foods that are perfect for every stage of development. This set includes: a high-torque power base, two stainless steel blades, a three-piece batch bowl, a short cup, a spatula, a batch tray with lid, six date-dial storage cups, a stay-fresh resealable lid, a storage tray, a user manual and cookbook and a pocket nutritionist.

We picked up a used copy of Blender Baby Food by Nicole Young and have used it pretty heavily as well.  Yesterday, I created Vegetable Frittata out of said book.  The nice thing about this recipe is that you can use up extra vegetable purees and try different combinations for different flavors.  Be sure you have tried eggs with your child though – we did have a scary egg reaction earlier this spring.  
Vegetable Frittata
Preheat oven to 325. Prepare 8 inch square glass baking dish with brushed vegetable oil.
4 egg yolks
1/4 c (50 mL) vegetable puree 
1/4 c (50 mL) homogenized whole milk
1/4 c. (50 mL) shredded cheese
1. Place yolks, vegetable puree, and milk in blender; puree on high speed until well combined and smooth. 
2. Pour egg mixture into prepared baking dish and sprinkle with cheese. Bake in preheated oven until eggs are puffed and set, about 35 minutes.  Let cool slightly.  Cut into bite-sized pieces and serve.  Makes 4 servings. 
Nutritional Information (per serving – depending on veggies used)
Calories – 117
Carbohydrates – 2 g
Fiber – 0 g
Fat – 10 g
Protein – 6 g
Iron – 1 mg
Mommy scored one with this recipe – Greta gobbled the frittata up as fast as I could feed it to her.  

Published by Chelsea

Art teacher by day. Mother of 2 - day and night. Thrifter, crafter, artist, baker, chef, and DIYer in free time.

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