Eggs are a fantastic food to include from the very start of weaning as they are full of nutrients, vitamins and minerals essential for your baby's growth. These frittata fingers are a wonderfully soft and nutritious finger food to serve for breakfast, lunch or dinner. And if you have 1 or 2 left over, they make a great, grababble snack, too


  • 3 eggs
  • 60g courgette, finely diced
  • 2 spring onions, chopped
  • 1 tomato, deseeded and diced
  • 30g mature Cheddar cheese, grated
  • 1 tbsp fresh basil, chopped
  • 1 tsp fresh thyme, chopped


  • STEP 1

    Preheat the oven to 160°C fan/325°F/Gas Mark 3.

  • STEP 2

    Line an 18cm square tin with non-stick paper.

  • STEP 3

    Break the eggs in a bowl and mix. Add the courgette, onions, tomato, Cheddar and herbs. Beat together. Pour into the tin.

  • STEP 4

    Bake for 25 minutes until set in the middle. Leave to cool a little.

  • STEP 5

    Remove from the tin and slice into 10 fingers.

Pic: Annabel Karmel
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