Zucchini, carrot and capsicum frittata

(serves 2, 

or mum and bub and a couple of baby snacks)

I like the idea of feeding baby with what the family is eating, though I'm not sure it's as easy to do when she's still so young (only 8 months so she's got limited chewing power). She has however made great progress in the last couple of weeks with her first tooth coming out, which has meant she's much more interested in finger food. 

I've been trying to gather some ideas from friends and fellow bloggers for new things to try, and this one seems like a keeper. Very quick and easy, packed with veggies, and something we can both eat for breakfast (or lunch).

Prep time: 5 minutes

Cooking time: 20 minutes

Ingredients
1 small zucchini
1 small carrot
1/4 red capsicum
4 eggs
2 T milk
1/2 tsp mixed herbs
2 sprigs parsley, finely chopped
1/4 C grated tasty cheese

Method
1. Preheat the grill to medium heat.
2.Grate the zucchini and carrot and finely slice the capsicum.
3. Heat a non-stick pan (that can be put under the grill) on medium heat then add 1/2 tablespoon oil and add the capsicum and sauté for 3 minutes, then add the zucchini and carrot and sauté for a further 2 minutes.

4. Whisk together the eggs, milk, mixed herbs, parsley and cheese into a bowl, then pour over the vegetables in the pan. Cover and cook for 3 minutes.

5. Place under the grill for 4-5 minutes or until brown on top. Cool then remove from the pan and cut into fingers!