Baby Frittatas are not only petite and cute, but they're simply delicious. Your little one will love them for any meal. 

Baby Frittatas a perfect meal for your little ones, but be ready for adults to love them too! There were several adults over when 
I made them and we left the kids with only two. Whoops! Good thing these are so 
fast and easy to make, so I could easily whip together another batch. Even better is that every baby-frittata has protein from the egg, two vegetables and a dairy so you can feel good about feeding these to your toddlers! Plus making them in a muffin tin is a fun way to vary serving eggs. 

Asparagus is a nutrient-dense vegetable high in folic acid and also a good source of fiber. Their beautiful, bright green color makes them irresistible to wee ones, in my experience. With the addition of parmesan to add a salty flavor and sun dried tomatoes to add a little tang, these baby frittatas will be a hit with 
everyone in the family. You could even serve them at a party for hors d'oeuvres.

This recipe is so easy to make that I would make it several times a week when my kid's were babies. They loved these frittatas and couldn't get enough! They're a great finger food for toddlers, and since they're made with real food, your older kids (or parents!) will love them too! You can have them for any meal of the day and for an added protein boost, try making them with all egg whites.

I use asparagus and sun dried tomatoes for these frittatas, but you can easily sub any vegetables you have on hand. That's what makes this recipe so great! It's fully customizable to your taste preference, and what you have in your refrigerator at the time. If your kids love this recipe as much as mine do, you should also try this Veggie Filled Frittata or my Ham and Asparagus Quiche

I know your kids will love this recipe. Let me know in the comments what you think! 

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Baby Frittatas (Makes 12 Baby Frittatas)

Prep Time: 5 mins Cook Time: 15 mins

nut free

gluten free

Ingredients

  • 3 large eggs
  • 2 tablespoons milk
  • 2 tablespoons parmesan cheese, grated
  • 1/4 cup asparagus, diced
  • 3 sun dried tomatoes, packed in oil and diced
  • 1/4 teaspoon kosher salt

Preparation

1. Preheat the oven 375 degrees.

2. Spray or grease mini muffin tins with oil or butter.

3. Whisk the eggs and milk together. Add the cheese, tomatoes and vegetables.

4. Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.

5. Bake for 12-14 minutes.

6. Cool and serve.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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33 comments

  • Alex

    Could these be frozen once cooked? How would you reheat them?

    leave a comment

    • Anne

      She has instructions in the book- this is my paraphrased version.

      remove them from the tin and place them on parchment paper on a cookie sheet. Freeze for about 30 minutes, then place in a ziplock bag and put back in the freezer. Warm them in the microwave from frozen for a minute (add more time as needed).

      leave a comment

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  • Grady Wisnewski

    a medium rare filet mignon or t-bone steak.

    leave a comment

  • Martina

    how much time would i need if i used a large muffin tray? thanks!

    leave a comment

    • Catherine

      I would bake them 5 minutes more :)

      leave a comment

  • Catherine

    Just a small tip. When I made these I used a small bowl with a spout so that the egg mixture poured into each tin without mess. Egg mix comes out pretty quick :o)

    leave a comment

  • Vanessa

    Do you know if they refrigerate well? If so how long ? Thank you !

    leave a comment

    • Catherine

      Refrigerate up to 3 days :)

      leave a comment

  • Star

    yum .. i've been making regular sized frittatas since xmas .. but my 4 year old won't eat them unless there's nothing but cheese .. last night i found this recipe.. they're in the oven now (potato and broccoli from last night's dinner .. with a little bacon and fresh grated parm) i can't wait until they come out.. thanks for making such wonderful things .. i love your blog!

    kaeli's mom!

    leave a comment

  • Farah

    Could these be frozen?

    leave a comment

  • Arlene

    Funny, I was just thinking about making frittatas for my little girl. She LOVES your spinach & ricotta bites so much I'm sure these will also be a big hit.

    leave a comment

  • Morgan

    I made these for lunch today! I tweaked the recipe a bit - traded some of the veggies - they are AMAZING!!! Thanks for the recipe! :)

    leave a comment

  • Jessica

    QUICK TIP: I just made these and used (what I thought was a lot of) butter to grease the tins, and it wasn't quite enough. Be liberal with your greasing! Otherwise, these turned out AWESOME! Can't wait for my little to wake from nap and see what she thinks! She won't eat eggs scrambled or otherwise...so fingers crossed!

    I made mine with the sundried tomatoes, diced bits of organic turkey meat, and diced up spinach! YUMMMMM~

    leave a comment

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  • Angela Marie C.

    Love these!!

    leave a comment

  • Tiffany

    What kind of Asparagus? Canned okay or does it have to be fresh? Do they freeze well?

    leave a comment

    • Ionela

      Well done to think of sonithemg like that

      leave a comment

  • Nancy

    Hi,

    Do the asparagus have to be cooked before adding to the egg?
    Thanks

    leave a comment

  • Jen

    Going to try these tonight for a quick dinner, going to sub sautéed onion and finely chopped broccoli, we'll see how they go over with the kiddos!

    leave a comment

  • Colleen

    these are awesome! I used a silicone mold similar to the one seen in the video and added a little prosciutto for fun.

    leave a comment

  • Kenzie

    Do these freeze well?

    leave a comment

  • johannea72

    I just made these with baby spinach and shredded zucchini and they are great! You just need to squeeze the water out of the zucchini.

    leave a comment

  • Brei

    These were so good and easy:-)

    leave a comment

  • Tracey

    I'm really curious about freezing also! I'd love to keep these in the freezer for morning when we in a rush. Have you tried freezing them? How would you suggest reheating? THANKS!!!!

    leave a comment

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  • Kristen Velarde

    Very good!!

    leave a comment

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  • Anne

    I love this recipe. And I have adapted it several ways using leftover veggies and the plethora of mild chiles from our garden. A little bit of chopped steak or bacon and my husband is in heaven...
    Thank you!

    leave a comment

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  • Jill

    I can't figure out what I did wrong. Mine puffed up HUGE in the oven and then deflated to empty shells of air when I took them out. Over-cooked? Over-beaten? Not beaten enough? I expected these to be a bit dense like a quiche rather than hollow like Yorkshire pudding. Help please! :o)

    leave a comment

    • Nicole Johansen

      Did you ever find out how to prevent this? It happened to me as well :)

      leave a comment

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