Baby-Friendly Spring Frittata

Perfect for a light lunch and great for baby led weaning. Total cinch to make and a great way to get loads of lovely greens in you. I'm using spring onion, asparagus and spinach but anything works well really.

Prep: 5mins

Cook: 20mins

Ready in: 25mins

Serving Size: 2

Dietary info: Vegetarian Baby-Friendly Batchcooking Breakfast/Brunch Family Food Plant-Based Pregnancy Friendly


  • 3-4 spring onions
  • 3-4 asparagus stalks, woody buts removed
  • 1 teaspoon each of dried basil and oregano
  • 1 knob of butter
  • 2 handfuls of spinach
  • 5 eggs
  • 100g grated cheddar cheese
  • 2 tablespoons plain white flour

How To Make It

  • Step 1.

    Dice 3-4 spring onions and asparagus stalks and fry in a knob of butter. Add a shake of dried oregano and basil.
  • Step 2.

    Take 2 handfuls of spinach, rinse and finely chop and chuck in. Fry for a few mins.
  • Step 3.

    Whisk 5 eggs then add approx 100g grated cheddar and two tablespoons of your chosen flour. Mix then add the cooked veg and stir.
  • Step 4.

    Line a deep oven dish with greased or non-stick paper and pour the mix in. Cook for around 15 mins at 180 until firm but not spongey. Leave to cool then serve with a salad or cut up for baby.

Serve & Enjoy

Nutritional Info

Protein rich eggs, calcium rich cheese and vitamins A-K rich asparagus, what’s not to like?!

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