Egg fingers
Egg is a fantastic protein packed with nutrients including selenium, vitamin B12 and Vitamin A, which all play roles in supporting the immune system. These Egg Fingers are great for any age but are especially good for babies who prefer baby-led weaning. You can load any vegetables you like into these.
Ingredients
1 tablespoon olive oil
⅛ onion or ¼ spring onion
1 mushroom
½ carrot (peeled and grated)
¼ courgette (grated)
3 eggs
1 tablespoon milk
1 tablespoon flour
Method
1. Preheat oven to 180° Celsius.
2. Grease a small rectangular ovenproof dish (13cm x 18cm).
3. Sauté onion, mushroom, carrot and courgette with oil in a pan.
4. Transfer onion, mushroom, carrot and courgette into an ovenproof dish.
5. Beat eggs with milk and flour.
6. Pour egg, milk and flour mixture over the vegetables and mix to combine.
7. Bake in the oven for 20 minutes or until golden brown.
8. Slice into lengths. Can be served warm or cold.
AS FEATURED IN ISSUE 54 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
