Protein Veggie Egg Fingers with Spinach and Parm
Tender baked egg and spinach fingers with Parmesan and cherry tomato. A naturally gluten-free, protein-rich finger food that's perfect for toddlers and kids. Make a batch Sunday and enjoy all week.
Equipment
- 1 9 x 9 baking pan
Ingredients
- 6 large eggs
- 1/4 cup whole milk Greek yogurt
- 1/2 cup shredded parmesan cheese or grated
- 1 cup frozen spinach or fresh
- 1 pinch salt optional
- 1 small handfull cherry tomatoes halved
Instructions
- Preheat oven to 375°F. Line an 9x9 pan with parchment paper.
- Whisk together eggs, yogurt, and Parmesan until smooth and creamy.
- Fold in spinach until evenly distributed.
- Fold in almond flour and a pinch of salt (if using) until just combined.
- Arrange halved cherry tomatoes on top of the batter, pressing gently.
- Pour batter into prepared pan and bake at 375°F for 20–25 minutes until top is set and lightly golden.
- Cool in pan for 10 minutes, then turn out onto wire rack and cool completely.
- Cut into long strips (about 1 inch wide, 3 inches long).
Notes
Eggs provide complete protein and choline for brain development. Greek yogurt adds probiotics for gut health. Spinach is packed with iron and folate. Together, these fingers deliver sustained protein and nutrients that keep little ones full and focused.Amy's Kitchen Tips:
- The yogurt and almond flour create that custard-firm texture on purpose—this prevents the sponginess that eggs can sometimes give and are not ideal for little ones
- How to know they are done: A toothpick comes out clean and the eggs have just become firm
- For babies 6+ months, dip fingers in whole milk Greek yogurt for extra protein and creaminess or simply add a light drizzle of extra virgin olive oil for healthy fats and antioxidants
- For babies under one, skip the salt and opt for a lower sodium cheese like shredded mozzarella
High protein · Naturally gluten-free · Egg-based · Toddler-friendly · Make-ahead