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
Units
Scale
- 4 large eggs
- 2/3 cup milk
- salt and pepper to taste (optional)
- 2 tsp olive oil
- 2/3 cup peeled and diced sweet potato (1/2 medium potato)
- 1/3 cup diced red bell pepper (1/2 pepper)
- 1/3 cup diced onion (1/4 medium onion)
- 1 1/2 cups baby spinach, loosely packed, chopped
- 1/4 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.