These vegetarian mini frittatas are full of veggies, including red peppers, spinach and potato. They can be made in muffin tins and are a great toddler breakfast, lunch or lunch box filler for older kids.
Have you made baked frittata before? It’s such an easy and delicious way to cook eggs without needing to stand by the stove.
The last frittata recipe I posted was for this oven baked frittata with asparagus, new potato and spring vegetables.
On this occasion I decided to make mini frittatas baked in muffin tins – and they were a huge success.
One of the reasons why frittatas are so great is that they work for so many occasions. They’re good for breakfast, lunch or a light dinner. However, they’re also really transportable so they work well for:
- kids’ lunch boxes
- birthday parties.
Eggs for breakfast are great for kids
Do you give your kids eggs for breakfast? Eggs are a good source of vegetarian protein. Eating eggs in the morning helps keep tummies fuller for longer.
These breakfast egg muffins also contain several different vegetables, making them an even better choice.
Other ways you can serve eggs for breakfast to kids include:
- boiled eggs with soldiers
- scrambled eggs
What are your favourites?
Red pepper and spinach egg muffins for baby led weaning
Egg muffins are perfect for baby led weaning. They’re small enough for little hands to grasp and enjoy.
My mini frittatas also contain several different flavours and textures making them a good choice for babies and toddlers alike.
They can be made in advance and kept in the fridge. I haven’t tried freezing them but I think it should work well. Just be sure to cool them completely before freezing.
What to serve with these vegetarian mini frittatas?
If you’re serving this to a baby (see above) you can serve one of these mini frittatas on its own for a nutritious lunch. They also go well in kids lunchboxes.
In fact they would be awesome as part of a vegetarian fry up.
How to avoid baked egg sticking to the pan
Baked eggs sometimes misbehave and stick to the pan. To avoid this make sure you grease your muffin tin well with oil before pouring the egg in.
If your muffin tin is old and has lost its non-stick coating consider replacing it with a silicone muffin tray*. This is what I use and my frittatas never stick.
How to make mini frittatas with red peppers, spinach and potato
Mini frittatas with red pepper, spinach and potato
- 2 small potatoes chopped into small dice
- 1 tbsp sunflower oil
- 1 small onion finely chopped
- 1 red pepper diced
- handful spinach shredded
- 1 tbsp olive oil
- 4 eggs
- 200 ml milk
- grated cheese optional
- salt and pepper optional
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Grease a muffin tin with oil.
Boil 2 small, chopped potatoes. They don’t need to be peeled unless you want to.
Heat the oil in a small frying pan. Fry the chopped onion until soft.
Add the diced red pepper and fry for another ten minutes, until soft.
Stir in the spinach until wilted. Set aside.
Beat the eggs in a jug and add the milk. Stir in the potatoes and vegetables.
Add a handful of grated cheese if you like and season with salt and pepper.
Pour into the muffin tin and bake for 20-25 minutes until brown on top and fully set.
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