Potato, spinach and cheddar frittata

Spinach is full of fibre and rich in folic acid. Suitable for babies (and adults) from 10 months. Makes 4-6 portions

Potato, spinach and cheddar frittata
  • 500g new potatoes 
  • 100g young spinach 
  • 15g unsalted butter 
  • 1 tbsp olive oil 
  • 3 whole spring onions, chopped
  • half a garlic clove, crushed
  • 3 medium eggs 
  • 1 tbsp whole milk
  • 50g cheddar cheese, grated


  • Step 1

    Simmer the potatoes in water for about 15 minutes, until just tender. Drain and slice thickly.

  • Step 2

    Cook the spinach in a tiny amount of water for 3-4 minutes, until the leaves wilt. Drain well and squeeze out the excess moisture.

  • Step 3

    Heat the butter and olive oil in a large non-stick frying pan. Gently fry the spring onions and garlic for about 3 minutes and add the potatoes. Cook over a low heat for about 10 minutes, stirring occasionally. Add the spinach, stirring it through, and scatter the grated cheese on top.

  • Step 4

    Preheat the grill. Beat the eggs and milk together, then pour into the frying pan. Cook on the hob over a low heat until set, then brown and set the surface under the grill. Cool for a few minutes and then slice into wedges or squares.

  • Serve warm or cold as finger food.
  • Use a wooden spoon and a sieve to press the water out of the cooked spinach.
  • Recipe by Red Tractor

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