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Zucchini and parsnip frittata fingers (6-9 months)
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- 20 g extra virgin olive oil, plus extra for greasing
- 40 g cheddar cheese
- 120 g zucchini, cut into pieces
- 100 g parsnip, peeled and cut into pieces
- 30 g spring onions/shallots, trimmed and cut into thirds
- 4 sprigs fresh flat-leaf parsley, leaves only
- 1 ½ tbsp spelt flour (see Tips)
- 4 eggs
- per 18 portions
- 3607.2 kJ / 858.8 kcal
- 45.6 g
- 23.9 g
- 63.9 g
- 6.9 g
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