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A frittata is an easily customisable dish for your vegetarian baby and literally means 'fried' in Italian, referring to how the eggs are cooked in this egg-based dish that is similar to an omelette or crustless quiche. You can put just about anything into a frittata, thereby allowing you to design the perfect dish that is both healthy and appealing to your little one.
Frittatas vary from traditional omelettes in the way they are cooked. They are not folded in half in the pan, enclosing all the filling ingredients; rather, they tend to be cooked 'open-faced,' with the raw egg poured over the cooked filling ingredients in the frying pan and allowed to 'fry' slowly until the centre is set and underside golden, whilst the top remains slightly wet. The pan is then put under the grill for a few minutes to cook the top layer.
This easy vegetarian baby recipe uses frozen mixed vegetables, which cuts down on preparation time, but you could, of course, chop your own fresh vegetables. I also like to include potato in my frittatas, as they bulk out the dish, making it more filling for little tummies. Leftover cooked potatoes are ideal to use, but you could cook your potatoes fresh, bearing in mind you'll need some advance preparation time before assembling the frittata.
For babies that have developed some chewing skills, you could chop the frittata into small chunks and serve as finger food. For more ideas and inspiration, have a look at my recipes for baby finger foods.
This recipe makes approximately 3 servings.
Olive oil for frying
150g cooked potato, diced
75g frozen mixed vegetables
3 large eggs
1 Tbsp Parmesan, freshly grated
1 Tbsp full-fat milk
10g unsalted butter (optional)
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