Family food · Finger Food · Stage 2

Baked egg frittatas with popped quinoa


The baby is seriously deep into a berry obsession. I tried to sneak some extra fruit into the diet this week in the form of mango….big mistake, although I think the dog appreciated the new flavors being thrown at him.
In an attempt to ease the mum “my baby will only eat a single food group” guilt I wanted to test out some savory breakfast options. These mini frittatas are the perfect size for mini hands & even work well as part of a lunch.
I added courgettes & peppers to these but you can add any vegetables that you like. I added a mini sprinkle of cheese to these (also not a top food choice currently) and they were still gobbled up!
To make these extra nutrient dense I wanted to add in quinoa. As I didn’t have any cooked ready, i tried using popped quinoa and it worked really well. Its a really good cupboard staple as it can be stirred into yoghurt, eaten as cereal, added into simple cookies…and now baked into frittatas.
If you want to make these for bigger kids then they would work well baked in larger muffin tins too and could be studded with olives and goats cheese.

Ingredients (makes 16 mini muffins)
4 large eggs
1/2 cup milk
1/2 courgette (finely chopped)
1/2 pepper (finely chopped)
2 tbsp grated cheese
2 tbsp popped quinoa
1 tsp oil

Preheat your oven to 180C
Grease the muffin tins with the oil
Whisk the eggs & milk together
Add in the popped quinoa and leave to soak for 5 minutes
Divide the chopped vegetables between the muffin spaces
Pour over the egg mixture
Sprinkle each with cheese
Bake for 15 minutes or until golden brown

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