Butternut Squash and Goat Cheese Frittata Baby Led Feeding Baby Recipe.

Baby Mini Muffin Tin Frittatas make a perfect food for little hands. They are nutritious, taste really yummy and are quite filling. Oscar was only 7 months old when he first tasted these and they are a huge hit with him for both breakfast, lunch or as part of his dinner.

This photo was taken when my little Oscar was only 8 months old. Still so curious about all the food I was putting in front him. There is so much pleasure to be had watching your little one inspecting every part of what he is eating. I love the inquisitiveness of it all and could have watched him all day devouring food.

These lovely little frittatas are so easy to whip up and are so handy to have made in the freezer when you are looking for that quick ready made dinner for your little ones (although the adults have been known to eat them too). They defrost really quickly in a fridge so just take one out before you go to work then re-heat in either an oven for 10 minutes or in a microwave for 30 seconds.

I used one of my favourite vegetables butternut squash for these. Its so versatile and it really tastes great with egg. Butternut squash provides ample amounts of dietary fibre, is high in vitamins, potassium and is also a great source of beta-carotene.

Butternut Squash and Goat Cheese Frittata Baby Led Feeding looking at food

I used goat cheese in the recipe as it has a lower amount of salt compared to other cheeses (cheddar, parmesan etc). It really works with the squash too and the flavours go well together.

The best thing about these little bites is that they are really great to bring with you when your out and about. They are pretty non-messy and i’ve been known to bring them with me as a snack when we’re out on walks and Oscar is just looking for something now! (i’m sure we all know those days).

I hope your little ones like it as much as mine does.

Aileen and Oscar xoxo

      • PREP TIME
      • 15 minutes
      • COOK TIME
      • 15 minutes
      • TOTAL TIME
      • 30 minutes
      • SERVES
      • 24 Baby Portions

What goes in...

  • 3 Shallots (or 1 medium sized onion) Finely Chopped
  • 2 Cloves Garlic Crushed
  • 1 Tablespoon Rapeseed Oil/Olive Oil
  • 4 Eggs
  • 1/4 Cup Milk
  • 100g Goat Cheese
  • 1/4 Teaspoon Nutmeg
  • Pinch Black Pepper
  • 200g Roasted Butternut Squash (Roast for about 40mins until soft)

How to make it...

  1. Pre-heat oven to 180ºC
  2. Heat the oil in a fry pan and then add the shallots. Fry them stirring constantly for about 5 minutes before adding the garlic and cooking for a further 2-3 minutes. It is important to do this step as the garlic and shallots can be quite strong for little tastebuds.
  3. In a bowl whisk the eggs and milk together until it is light and bubbly, then flake in the cheese, nutmeg and pepper.
  4. Chop the butternut squash until it is in small little cubes and then add to the egg mixture, finally add onion and garlic mixture and stir well until the mixture is fully combined.
  5. Brush a mini muffin tin with some extra rapeseed oil and then evenly spoon the mixture into each one.
  6. Bake in the oven for about 15 minutes until the frittatas have fully set.
  7. Allow to cool before serving.
  • HELPFUL TIP - Storage

    These little frittatas freeze and defrost really well in a fridge overnight. I just reheat in an oven for 10 minutes or alternatively you can reheat in a microwave for 30 seconds. Make sure it does not have hot air pockets before serving.

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