These baby frittatas are suitable for babies from +6m and are one of the first finger foods that I started making for Little Chickpea when we started weaning. They are a classic staple that can be enjoyed by the whole family.
The ingredient list below can be used in a standard 12 hole muffin tray or 24 hole mini-muffin tray. Both give lovely frittatas that hold together well and are easy for babies to handle.
Frittatas are very versatile, you can create new flavours by adding different veggies to the mixture and I will be posting fab variants on my blog at a later date but these simple onion and spinach frittatas are definitely a firm favourite that I keep coming back to.
I love incorporating spinach into our family food, for both its flavour and nutritional benefits, especially its iron content. Baby led weaning Mamas who are exclusively breastfeeding may be concerned about whether their baby is getting enough iron. Each of these baby frittatas will contain in the region of 2.5 mg of iron. A spot of desk research informs me that nutritionists appear to be divided about exactly how much iron an infant should be consuming on a daily basis which isn’t surprising given the variables involved but as a rough guideline I have seen daily intake recommendations ranging from 4.6 mg – 11 mg listed on various websites.
I tend to give little chickpea 3-4 of these mini frittatas in a single sitting and so it looks like that already goes a long way to fulfilling her daily iron intake. I should stress that this is certainly not meant to be taken as a prescriptive guideline, I am not a nutritionist, but long before becoming a mama and a food blogger I was a Chemistry graduate and perhaps for that reason I am always interested in the science and numbers behind the food we eat.
I hope your little ones enjoy these baby frittatas as much as Little Chickpea does.
Have fun and Happy Weaning xxx
- ½ onion
- 1 small garlic clove
- 4 eggs
- 3 tbsp milk
- 75g spinach (frozen or fresh)
- Pinch of nutmeg (optional)
- Black pepper (optional)
- Grease the inside of a mini-muffin tray and preheat the oven to 180ºC.
- Cut an onion in half and slice one half into thin semi-circles.
- Finely chop the clove of garlic and add to a frying pan with the onion and a tsp of rapeseed or olive oil.
- If you are using fresh spinach, add this to the pan with the garlic and onion and stir through for 5 min until the onion is soft and the spinach is wilted, or, if you are using frozen you can pop the frozen spinach into the microwave in a microwave proof bowl for 2 min to thaw and then add to the onions once they are have been cooking for 5 min.
- Crack 4 eggs into a mixing bowl and add 3 tbsp of full fat milk and beat together. Here you can grind some black pepper and either add a pinch of ground nutmeg or grate a small amount of whole nutmeg into the mixture for additional flavour.
- Spoon the veggies from the pan equally into the muffin-tray and top with the raw egg mixture. All ingredients should just about fill every cavity with no left overs.
- Give the mixture in each cavity a quick stir to mix up the ingredients and then place the tray in the oven for 12-15 min until the frittatas are cooked through. You may have to turn the tray halfway through the cooking time to ensure an even colour.