Lunch/Dinner
Broccoli & Potato Baked Frittata
6 Months +, 7 Months +, 8 Months +, 9 Months +, 10 Months +, 11 Months +, 12 Months +, 18 Months +, 24 months +
Dairy Free|Gluten Free|Nut Free|Vegetarian

A fluffy, veggie-packed frittata made with eggs and simple ingredients — perfect for lunch or dinner!

Time

30-45 Minutes

Storage

Store in a fridge
Freezer-friendly

Servings

4 portions

Time

30-45 Minutes

Storage

Store in a fridge
Freezer-friendly

Servings

4 portions

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Ingredients

3 Eggs
1 cup Steamed broccoli, chopped
1 cup Potatoes, cubed and steamed
Pinch Salt
3 Eggs
100g Steamed broccoli, chopped
150g Potatoes, cubed and steamed
Pinch Salt

Recipe Tips

Cut the potatoes into 1cm pieces

You can add grated cheese for extra flavour

Slice into fingers or squares for baby-led weaning

 

Method

  • 1
    Preheat the oven to 180°C (350°F)
  • 2
    Lightly grease a 20 x 20 cm baking dish and add the steamed broccoli and potato cubes
  • 3
    Beat the eggs in a bowl, then pour over the vegetables and mix gently
  • 4
    Bake for 25–30 minutes until golden and cooked through
  • 5
    Buon appetito!

    • Storage

    Once cooled, store slices in an airtight container in the fridge for up to 2 days

    For freezing, wrap individual slices and freeze for up to 2 months

    Defrost overnight in the fridge and reheat in a pan, oven, or microwave until piping hot throughout

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