This easy sweet potato veggie frittata for babies and toddlers is packed with vegetables like spinach, red peppers and sweet potato for a high protein, nutritious breakfast that both you and your little one will love. It's make-ahead friendly and perfect for baby led weaning! (gluten-free)
Frittatas, or perhaps you call them egg bakes or breakfast casseroles, are one of my favorite ways to add more veggies to little ones' diets in an easy, tasty way. They're endlessly versatile and often can use up small amounts of veggies you have lurking in your produce drawer. This particular frittata is packed with veggie goodness from some of the most nutrient-dense veggies there are: sweet potato, red pepper and spinach. I also added creamy goat cheese for a little extra tangy flavor. Whip this frittata up easily for a weekend breakfast the whole family can enjoy, or make it ahead for busy weekday mornings.
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Why You'll Love This Sweet Potato Frittata
This sweet potato frittata with spinach and bell pepper is loaded with nutrients, such as protein, fiber, B vitamins, vitamin C, vitamin A, folate, and choline. It also has the benefit of better nutrient absorption. How? Pairing vegetables with eggs actually helps the body absorb more of the nutrients than eating veggies alone1, so baby gets more bang for the bite (which is super important in these early years!).
Beyond the nutrition benefits of this veggie frittata, it's both simple and delicious! It's easy to make in just one skillet, and it's make-ahead friendly if you like to meal prep for the week ahead. It's also perfect for the whole family - even the youngest of eaters. Frittatas are great for baby led weaning because you can cut them into finger-sized strips which are great for little ones to grasp. It's also appropriate for babies in the finger food stage and toddlers.
What You'll Need
- Eggs
- Milk
- Oil - for cooking. I use olive oil, but you can also use your favorite neutral flavored oil
- Sweet potato
- Bell pepper - I used red, but orange or yellow will work too.
- Onion - Any variety
- Baby spinach
- Goat cheese - the creamy, crumbly kind
Helpful Equipment: Sharp knife, 10-inch cast iron skillet
How To Make It
Here's a quick rundown. For full amounts and details, see the recipe card at the bottom of the page.
- Whisk the eggs and milk until well combined, and set aside.
- Dice the sweet potato, red pepper an onion finely, 1 cm or less. Chop the spinach.
- Heat the oil in the skillet and add the sweet potato. Cook, stirring occasionally, for about 5 minutes.
- Add the onion and red pepper to the skillet and cook another 2-3 minutes.
- Add the spinach and cook just until it's wilted.
- Turn off the heat and sprinkle the goat cheese evenly over the veggies.
- Pour the eggs over the veggies and bake at 350°F until eggs are set, about 20 minutes.
Tip: For clean cutting, make sure to let the frittata cool for at least 5-10 minutes before removing it from the skillet!
Tips and Ingredient Swaps
- If you don't have a cast iron or oven-proof skillet, you can add the cooked veggies to a 9- or 10-inch baking dish lined with parchment paper and continue with the recipe. You may need to increase the baking time by a few minutes.
- If your skillet is not nonstick or well-seasoned, add a little more oil after cooking the veggies to coat the bottom of the skillet.
- Frozen spinach - You can swap the fresh spinach for frozen spinach. Be sure to thaw and drain it well.
- Other greens - You can also swap the spinach for other leafy greens, such as kale or Swiss chard.
- Seasoning - If you're making this for older kiddos, feel free to season the eggs with salt and pepper to taste.
- Other swaps and add-ins - Feel free to experiment with adding other kinds of cheese, like gouda, feta or mozzarella, or add in fresh chopped herbs. I think basil would be delicious!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze leftovers in a freezer-safe bag or container for up to 3 months (cool completely before freezing). Thaw in the refrigerator overnight before eating.
To reheat, simply pop a piece into the microwave covered with a damp paper towel for 15-30 seconds. You can also reheat in the toaster over or air fryer on the lowest setting.
How To Serve It For Baby Led Weaning
To serve frittata for baby led weaning babies, cut it into strips the length and width of 1-2 adult fingers. Once babies have a pincer grasp (usually around 9-10 months), you can cut it into smaller pieces, about the size of your fingernail.
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More BLW Friendly Frittata and Egg Bake Recipes
Baby & Toddler Sweet Potato Veggie Frittata
This easy sweet potato veggie frittata for babies and toddlers is packed with vegetables like spinach, red peppers and sweet potato for a high protein, nutritious breakfast that both you and your little one will love. It's make-ahead friendly and perfect for baby led weaning! (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3-4 adult servings, or 4-6 baby servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 4 large eggs
- ⅔ cup milk
- salt and pepper to taste (optional)
- 2 tsp olive oil
- ⅔ cup peeled and diced sweet potato (½ medium potato)
- ⅓ cup diced red bell pepper (½ pepper)
- ⅓ cup diced onion (¼ medium onion)
- 1 ½ cups baby spinach, loosely packed, chopped
- ¼ cup soft goat cheese (optional)
Instructions
- Heat the oven to 350°F.
- Whisk the eggs and milk until well combined and set aside. If you're serving to older kiddos and would like to season with salt and pepper, whisk them in with the eggs.
- Dice the sweet potato, red pepper and onion into 1 cm pieces or smaller. Chop the spinach.
- Heat a 10-inch cast iron skillet over medium heat. Add the oil and sweet potato.
- Cook the sweet potato, stirring occasionally, until softened, about 5 minutes.
- Add the onion and red pepper and continue cooking until softened, about 3 more minutes.
- Add the spinach and stir to wilt.
- Once spinach has wilted, turn off the heat. Sprinkle the goat cheese evenly over the vegetables. Pour the egg mixture over the top.
- Place in the oven and bake until the eggs are set, about 20 minutes.
- Remove from the oven and cool for 5-10 minutes before removing from the pan or cutting.
Notes
- To serve frittata for baby led weaning, cut into strips the length and width of 1-2 adult fingers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- If you do not have an oven-proof skillet, transfer the veggies to a 10-inch pie dish or a 9-inch square baking dish lined with parchment after cooking on the stove. Then proceed with the recipe as written. You may need to increase the baking time.
- You can use frozen spinach in place of the fresh. Thaw and drain it before using. You can also use kale or another leafy green in place of spinach.
- Feel free to swap the goat cheese for any other kind of cheese you prefer, such as feta, mozzarella, or gouda.
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