Add some veggies to your little one's breakfast with this red pepper and kale frittata for baby led weaning. It's easy to make in one pan, make ahead friendly, and the perfect texture for babies and toddlers!

It's no secret that I love eggs for babies. They are an easy way to get high quality protein into your little one along with a whole slew of important vitamins and minerals. They are also affordable, so versatile, and the perfect texture for baby led weaning. AND they are great for getting in more veggies, like in this frittata! Kale and bell peppers - two vegetables your little one might not eat a lot of by themselves, add flavor, interest, and nutrients to eggs in this delicious one-pan frittata that is perfect for baby led weaning.
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Why You'll Love This Baby Frittata
As I mentioned, frittatas are so great for baby led weaning. They are super nutrient dense, a great texture, and can be cut into the perfect finger-length strips for little hands to grasp. This kale, red pepper and feta frittata is easy to make in just one skillet, and is not only healthy, with protein, B vitamins, folate, choline, vitamins A, C, and K; but it's also delicious! Whip one up in the morning to share with your little one - it's definitely something you'll want to eat, too. Or prep it ahead of time for an easy heat-and-eat breakfast you can serve to your BLW babe or toddler.
What You'll Need
- Eggs
- Milk
- Red Bell Pepper
- Kale - You can also use baby kale for a more tender green
- Garlic
- Feta cheese
- Olive oil
- Salt and pepper (optional)
Helpful equipment: Sharp knife, 8-inch nonstick skillet or well seasoned cast iron
How To Make It
Here's a quick rundown. For the full detailed recipe and ingredient amounts, scroll to the recipe card at the bottom of the page.
- Finely chop the red pepper and kale and mince the garlic. The red pepper should be a fine dice (¼ inch or so) and the kale should be shredded.
- In a medium bowl, whisk the eggs, milk and the salt and pepper if you're using it. Set aside.
- Heat the oil in a small nonstick skillet or well-seasoned cast iron over medium heat. Add the red pepper, garlic and kale and cook, stirring, until the pepper is softened but not browned and the kale is wilted. Turn off the heat and sprinkle the feta evenly over the top.
- Pour the whisked eggs evenly over the veggies and feta.
- Transfer the skillet to the oven and bake at 375°F for 10-15 minutes, or until the eggs are set.
- Remove the skillet from the oven and let the frittata cool and set up for at least 5 minutes before removing it from the pan or cutting.
Tips and Recipe Variations
- If you don't have a nonstick or well-seasoned cast iron skillet, you will need to add more oil before adding the eggs to prevent sticking.
- If you do not have an oven-proof skillet, you can transfer the cooked veggies to a loaf pan or other small baking dish lined with parchment. Then continue with the recipe as written. You may need to add a few minutes to the bake time.
- If you try to remove the frittata from the pan right from the oven, it will fall apart, so make sure you don't skip the rest. Once cooled and firm, slide a silicone spatula all the way around the edges to loosen the frittata before sliding it out of the pan and cutting it.
Ingredient substitutions
- You can use jarred roasted red peppers in place of fresh red peppers
- Feel free to substitute another leafy green, such as spinach or Swiss chard, for the kale. Make sure any greens are finely chopped. Spinach will not take as long to wilt as other greens.
- Swap feta for any other cheese you like, such as goat cheese or mozzarella.
- Add fresh basil or oregano when you add the cheese for more flavor.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well in a freezer bag or container for up to 3 months. If it's frozen, thaw in the refrigerator before reheating.
To reheat, wrap frittata pieces in a damp paper towel and microwave on a microwave-safe plate for 15-30 seconds for small pieces or 30-60 seconds for large pieces. You can also reheat in the air fryer on the lowest setting or in a skillet on the stove over medium heat.
How To Serve Frittatas for Baby Led Weaning
To serve any frittata for baby led weaning starting at 6 months, cut it into strips the length and width of 1-2 adult fingers. This way baby can pick it up with a fist and munch on the part that is poking out. For older babies 9 months and up with a pincer grasp, you can cut it into bite-sized pieces about the size of your fingernail, or continue to offer strips.
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Red Pepper Kale Frittata (Baby Led Weaning Friendly)
Add some veggies to your little one's breakfast with this red pepper and kale frittata for baby led weaning. It's easy to make in one pan, make ahead friendly, and the perfect texture for babies and toddlers!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 adult servings or 4 baby/toddler servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 3 large eggs
- ¼ cup milk
- ⅛ tsp each salt and pepper (optional)
- 1 tsp olive oil
- 1 clove garlic, minced
- ½ medium red bell pepper, finely chopped
- 1 cup kale, finely chopped
- 2 tbsp crumbled feta cheese
Instructions
- Heat oven to 375°F.
- In a medium bowl, whisk the eggs, milk, salt and pepper (if using) together until well combined. Set aside.
- Mince the garlic and finely chop the kale and red pepper.
- Heat the oil in an 8-inch nonstick or cast iron skillet over medium heat. Add the garlic, red pepper, and kale and cook, stirring, until the pepper softens and kale is wilted.
- Remove the skillet from the heat and sprinkle evenly with feta.
- Pour the egg mixture evenly over the veggies.
- Transfer the skillet to the oven and bake for 10-15 minutes, or until the eggs are set.
- Let the frittata cool in the skillet for at least 5 minutes to firm up before removing and cutting.
Notes
Cooking tips:
- If you don't have a nonstick or well-seasoned cast iron skillet, you will need to add more oil before adding the eggs to prevent sticking.
- If you do not have an oven-proof skillet, you can transfer the cooked veggies to a loaf pan or other small baking dish lined with parchment. Then continue with the recipe as written. You may need to add a few minutes to the bake time.
- Be sure to let the frittata cool before removing from the pan. If you try to take it out too soon, it will fall apart. Gently run a silicone spatula all the way around the edges to loosen them from the pan so you can slide the whole thing out before cutting.
Substitutions:
- Feel free to substitute jarred roasted red peppers for fresh.
- You can substitute spinach or another leafy green for the kale. Be sure to chop any greens finely for babies.
- Swap feta for any other cheese you like, such as goat cheese or mozzarella.
- Add fresh basil or oregano when you add the cheese for more flavor!
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