Need some inspiration for finger foods for your independent toddlers?
Here is just what you are looking for and it comes endorsed by a fussy little miss!
Miss One has always loved the taste of the quiches she has tried off our plates. So, together with the search for finger food ideas, the idea for toddler-sized frittatas made in muffin tins was born.
Because I try to avoid adding actual salt to bub’s food, I used some shaved ham together with the cheddar cheese for a great savoury flavour. You really don’t need much ham at all – it’s amazing just how far a little shaved ham goes to giving the frittata a real lift. Leeks are wonderful and sweet when cooked and work really well with egg. And zucchini – I find this vegetable very versatile for cooking for bubs as they are mild flavoured and easy to grate so it’s super easy to hide some essential vitamins into bub’s dinner (zucchini is a great source of vitamin C!).
These are actually very tasty so they definitely could work brilliantly as finger food for your next grown up party (ha! when would that be?!).
Just a tip — to save yourself a precious half hour scrubbing your muffin tins — either make sure your non-stick tins are very well oiled or, better still, use silicon muffin trays! I am definitely going to invest in some of the latter before my next batch of mini frittatas!
Below is my recipe — to save you from having to write it out, save or print the page and then having to file it, why don’t you test out our free recipe app and you’ll never lose your recipes again!
- ½ large leek (or 1 medium leek)
- 1 medium zucchini, grated
- 25g sliced or shaved ham, very finely diced
- ½ cup cheddar cheese, grated
- 4 eggs
- ⅓ cup milk
- Preheat oven to 180°C.
- Grease a non-stick muffin tin thoroughly (silicon muffin trays would be best).
- Combine the grated zucchini, cheese and diced ham in a medium size mixing bowl.
- Cut the leek into small chunks. Warm oil in a frying pan over a medium heat and fry leeks until softened. Add to the bowl with other ingredients and mix well.
- Beat eggs roughly in a separate bowl and then add milk and combine eggy mixture well.
- Pour eggy mixture into the first bowl and combine thoroughly with the other ingredients.
- Spoon mixture into muffin tray cups until half full.
- Bake for 18 minutes or until golden brown and mixture is fully set.