Easy Peasy Baby Frittatas

3 from 3 votes

Prep: 10

Cook: 12

Total: 22

Servings: Mini Frittatas

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These Baby Frittatas are perfect for baby led weaning lunch. They are super nutritious and filled to the brim with veggies.

Ingredients

2 tablespoons rapeseed oil
1 red pepper finely diced
1 medium onion finely diced
2 cloves garlic crushed
2 large handfuls fresh baby leaf spinach
12 basil leaves
6 eggs
Pepper to season
50 g grated cheddar cheese

Method

Preheat oven to 180ºC/350ºF.
Heat the rapeseed oil in a frying pan over a medium heat then gently fry the pepper and onion until they are both soft. Add in the garlic and cook for a further 3 minutes.
Remove the pan from the heat then roughly chop the spinach and basil leaves and add to the pan. Stir well so that the vegetable mixture is well combined. The leaves should wilt slightly with the heat from the onions and peppers.
In a bowl whisk the eggs well then season with a little pepper. Pour over the vegetable mixture then add the cheese and stir well.
Spoon into a mini muffin tin and bake in the oven for 12 minutes until the egg mixture puffs and is set throughout.
Remove the frittatas from the muffin cups and place onto a plate to cool before serving.

Recipe Notes & Tips

Freeze these lunchtime bites to have on hand on those busy days. Remove from the freezer a few hours before you need them and make sure to re-heat the entire way through.