Eggs are a powerhouse of nutrients, and it's super-quick and easy to make mini frittatas that your child can pick up and eat as finger food.

You'll need a 12-hole silicone or metal muffin tray – or 2 trays of 6 holes.

The mini frittatas will freeze well in a plastic freezer box. When needed, thaw overnight in the fridge and reheat in a hot oven for about 12 minutes.


  • sunflower oil, for greasing
  • 150g new potatoes
  • 5 large eggs
  • 75g Cheddar cheese or dairy-free alternative, grated
  • 4 spring onions, chopped
  • 6 cherry tomatoes, chopped
  • 25g fresh spinach, shredded


  • STEP 1

    Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Grease a 12-hole silicone or metal muffin tin with sunflower oil.

  • STEP 2

    Cook the new potatoes in boiling water for 12 to 15 minutes. Drain, cool, and cut into 1cm dice.

  • STEP 3

    Beat the eggs in a large bowl. Stir in the diced potatoes, cheese, spring onions, tomatoes, and spinach. Pour the mixture into the hollows of the muffin tray.

  • STEP 4

    Bake for 20 to 25 minutes, until well risen and golden. Leave to cool for 5 minutes, then remove from the muffin tin and cool on a wire rack.

Pic: Annabel Karmel

From Annabel Karmel’s new edition of Weaning: What to Feed, When to Feed, and How to Feed Your Baby.