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  • Writer's pictureMarvellous

Mini Vegetable Frittatas

These mini frittatas are not only delicious but also a great way to sneak in some extra veggies for your little ones! They are incredibly versatile—you can use any vegetables you have leftover in your fridge. They can be popped into lunchboxes or are perfect for baby-led weaning. 



Mini Vegetable Frittatas


SERVES

12 mini frittatas 

PREP TIME 

5 mins 

COOKING TIME 

25 minutes 

AGE GROUP

9 months+ 


ALLERGY INFO OR DIETARY RESTRICTIONS 

Dairy 

Eggs 


Ingredients


  • 6 eggs 

  • 100ml milk 

  • 50g grated cheddar cheese 

  • 85g chopped mixed vegetables (peppers, courgette, spinach, tomatoes etc.) 

  • Salt and pepper (optional) 

  • Olive oil or butter 

Method

  1. Preheat your oven to 180C/160C fan/gas 4. Grease a muffin tin with oil or butter to prevent sticking. 

  2. Add the finely chopped mixed vegetables to a frying pan with some olive oil. Cook for 5 minutes until the vegetables are soft and then leave to cool. If you’re using cooked leftover vegetables, you can skip this part. 

  3. In a mixing bowl or large jug, whisk the eggs and milk together until well combined. Season with salt and pepper (optional). 

  4. Stir in the grated cheese and chopped vegetables into the egg mixture. 

  5. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. 

  6. Place the tin in the preheated oven and bake for approximately 15-20 minutes or until the frittatas are puffed and golden on top. 

  7. Once done, allow them to cool for a few minutes. Use a spoon or knife to gently lift them out of the tin. 

  8. Serve these mini cheese and vegetable frittatas as a delightful snack or a healthy addition to lunchboxes!   

Tips and Tricks

  • Grating vegetables like courgette and pepper can be a quick and easy way to ensure they are finely chopped.  

  • You can also add in any leftover vegetables you have from yesterday's dinner or that need using up, any combination of vegetables work well here!



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