Recipes by Tiny Soho, inside My Curated Haven.
These protein-packed egg strips are soft, easy to hold, and a perfect way to introduce leafy greens. They store beautifully, making them a breakfast lifesaver for busy mornings.
Preheat your oven to 350°F (175°C) and grease an 8x8 inch square baking dish with a little oil or butter.
In a large bowl, whisk the eggs and milk together until fully combined and slightly frothy.
Stir in the mashed sweet potato, ensuring there are no large lumps, then fold in the finely chopped spinach and shredded cheese.
Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
Bake for 18-22 minutes. The center should be firm to the touch and the edges slightly pulling away from the sides.
Remove from oven and let cool completely in the dish for at least 15 minutes to set.
Slice into rectangular strips (approx. 1 inch by 3 inches) suitable for your baby's grip.
SAFETY CHECK: Ensure the spinach is chopped very finely to prevent gagging.
Contains reviewed allergens:
Store in an airtight container in the fridge for up to 3 days. Freeze with parchment paper between layers for up to 2 months.
Steam the sweet potato in the microwave for 5 minutes for a quick prep hack.
Recipe from My Curated Haven — https://mycuratedhaven.com/recipes/sweet-potato-and-spinach-frittata-fingers
Recipes by Tiny Soho, inside My Curated Haven.
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