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This veggie packed frittata is soft, nutritious and baby/toddler friendly. With two simple methods (stovetop + oven, or oven only), you can make it in a skillet, or baking dish. Perfect for little ones and grown ups to enjoy together.
Frittatas are a fantastic way to serve egg to babies and kids. They are quick to make, adaptable to a range of vegetables, and family friendly.
If you are looking for more baby and toddler egg recipes, you might also enjoy banana egg muffins, mini crustless quiches, baby omelette, baby scrambled eggs or baby friendly banana egg pancakes.
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Reasons to Love This Recipe
- Soft and easy for little hands - cut into fingers, squares, or "pizza" slices (triangles).
- Works for breakfast, lunch or dinner.
- Customisable - You can easily switch ot the veggies, cheese and herbs to suit your family's taste or to what you have available.
Ingredient Information
- Eggs
- Vegetables - use a mix! I've used onion, bell pepper (capsicum), broccoli, peas and carrots. Other suggestions include zucchini, spinach, mushrooms, sweet potato, cherry tomatoes or whatever you have to hand.
- Cheese - I've used cheddar but you can switch it out with mozzarella, or feta for a different flavour profile.
- Milk - you can swap for cream for a richer texture.
- Herbs - I've used dried oregano but fresh basil or parsley also work great.
- Oil - Used to cook the vegetables, I used olive oil.
Step by Step Instructions (baking dish method)
- Cook vegetables in frying pan.
- Mix the eggs, cheese, milk and herbs together. Add the cooked veggies.
- Pour frittata mixture into a linked 20cm (8in) square baking dish, 9" round tin or 24cm x 18cm (9.5 x 7 in) baking dish.
- Bake for 20-25 mins, until set. Rest for 5 mins before slicing with a sharp knife.
Step by Step Instructions (Skillet Method)
- Cook vegetables in a cast iron (or oven proof) skillet until soft and any liquid has evaporated.
- Combine the egg mixture (egg, milk, cheese and herbs) with cooked veggies.
- Stovetop cook for 1-2 minutes, just until edges begin to set.
- Finish in the oven for approx. 10 mins, until set in the centre.
Top Tips
- Allow the frittata to cool for a few minutes before slicing, this helps it hold its shape. Serve in strips, squares or triangles, depending on pan used.
- Cut the baked frittata into squares and use it to make a breakfast sandwich. Delicious on English muffins with some avocado, cheese and tomato slices.
- Make Muffins - For a grab and go option, bake the mixture in a greased muffin tin. Fill cups and bake for 15-20 mins at 180C / 350F
Storage & Reheating Instructions
- Refrigerate: Allow to cool, place in an airtight container and refrigerate for up to 2 days.
- Freeze: Frittata can be frozen but the texture does become a little rubbery once defrosted. For best results, freeze individual squares in portions. Wrap well and freeze for up to 2 months
- Reheat: in the oven or air fryer at 180C / 350 F until piping hot throughout. Alternatively microwave - heat individual slices for 30-60 seconds, or until piping hot throughout. Always allow to cool before serving to babies and young children.
Recipe FAQs
Yes, this vegetable frittata is suitable for babies (6 months +), provided they are developmentally ready for solids and have moved past purees, or if you are following a baby-led weaning approach.
However, there are a few things to consider.
Allergens: This recipe contains egg and dairy, which are common allergens. Introduce each separately first and monitor for any reaction before offering this frittata.
Sodium: Skip the added salt and keep the cheese amount low to reduce sodium levels. See more on salt for babies.
Texture and size: Cook the vegetables until very soft and chop to an age -appropriate size. Lightly mash or flatten peas to reduce choking risk. Serve frittata cut into strips, fingers, or small bite sized pieces depending on your baby's age and stage.
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
Yes, you can. The frittata will work in a variety of pans, but the cooking time will change.
A larger pan will give you a thinner frittata that cooks more quickly, while a smaller pan will make it thicker and take longer to set.
The best way to check is to gently shake the pan / dish. If the centre no longer wobbles, it should be ready.
More Veggie Packed Finger Foods....
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Vegetable Frittata
Equipment
- 1 10" Cast Iron Skillet (For Cast Iron Stove Top & Oven Method)
- 1 24x18cm (9.5 x 7 in) baking dish/pan (or use a 9-inch round or 8-inch square pan) (For Baking Dish Method - Oven Only)
Ingredients
- 1 tablespoon Olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, minced
- ½ red bell pepper (Capsicum), finely chopped
- 1 carrot, grated (shredded)
- 1 cup (70g) broccoli florets chopped
- 1 cup (130g) frozen peas
- 6 large eggs
- 2 tablespoons milk
- 1 cup (80g) Cheddar cheese, grated (shredded)
- 1 teaspoons dried oregano
- ½ teaspoons cracked black pepper
- ¼ teaspoon salt *Do not add salt if serving to baby.
Instructions
Baking Dish Method (Oven only)
- Preheat oven to 180°C / 350℉ and line a 24x18cm (9.5 x 7 in) baking dish (or use a 9-inch round or 8-inch square pan) with parchment paper.
- Heat oil in a frying pan / skillet over medium heat. Add the onion and garlic and bell pepper and cook for approx. 5 mins. Add the grated carrot and broccoli and cook for a further 1-2 minutes, or to desired softness. Stir in the peas.
- In a mixing bowl, whisk together the eggs, milk, cheese, herbs and seasoning. Add the cooked vegetables, stir and then pour into the lined baking dish.
- Bake for 20 - 25 minutes, or until the centre is just set and no longer wobbly. Cool in the dish for 5 minutes before slicing.
Cast Iron / Oven-Proof Skillet Method (Stove and oven)
- Preheat oven to 220℃ / 425℉
- In a mixing bowl, whisk together the egg, milk, cheese, herbs and seasoning (if adding).
- Heat oil in a 10" cast iron skillet/pan over medium heat. Add the onion, garlic and bell pepper and cook for approx. 5 mins. Add the grated carrot and broccoli and cook for a further 1-2 minutes, or to desired softness. Stir in the peas.
- Give your egg mixture a final whisk and pour the mixture over the vegetables. Stir briefly to distribute the mixture evenly across the pan.
- Cook on the stove top, oven medium heat, for approx. 1-2 minutes. Just until the edges begin to set.
- Transfer to the oven and bake for approx. 10-12 mins, until the middle has set.
- Cool in the pan for 5 mins and then slice and serve.
Video
Recipe Notes
Nutritional facts
R
Hey if one doesn't have a cast iron skillet thingy can it just be put into a oven dish straight away?
Amy
Hi R, sorry for the delay in getting back to you. If you do not have an ovenproof pan then you can make a vegetable frittata in an ovenproof dish.
Cook the vegetables on the stove top and then add to the egg mixture. Pour into a, well greased, 9inch square baking dish and bake in the oven for around 20 mins. Keep an eye on it, you want the middle to have a slight jiggle to it, or to be just set. Allow to rest for 5 mins and the inside will continue to cook.
Ashley Oliver
This recipe is great! My son is having a lot of firsts: getting his molars, first cold, and is on his first "everything-is-yuck" food strike. BUT. He still loves this frittata. Thanks for a yummy recipe!
Amy
Brilliant, I'm so glad that this is a constant for him. Thanks Ashley
Daniel
2nd time doing Meat Free Monday (except I did it on a Tuesday this week) - This was delicious. Will definitely make again.
Amy
So happy you enjoyed it, Daniel 🙂
Jane
I love it. Didn't have oregano so I used thyme and basil
Amy
Sounds perfect, Jane. Thanks for the 5 stars 🙂