Back to recipes
Ricotta and Spinach Mini Frittata
Fluffy Italian-style egg cups with creamy ricotta and spinach. Perfect finger food for little ones learning to self-feed.
18-24mo2-3y3-5y5-8y
MilkEgg
Ingredients
- 4 large egg
- 0.5 cup milk ricotta
- 1 cup spinach
- 2 tablespoon finely parmesan
- 1 teaspoon olive oil
Steps
- Preheat oven to 375 degrees F (190 C). Lightly grease a 6-cup muffin tin with olive oil.
- Wilt the spinach in a dry pan over medium heat for 2 minutes until soft. Squeeze out as much liquid as possible and chop finely.
- Whisk together eggs and ricotta in a bowl until smooth.
- Stir in the chopped spinach and Parmesan.
- Pour the mixture evenly into the muffin cups, filling about three-quarters full.
- Bake for 15 to 18 minutes until the frittatas are set in the center and lightly golden on top.
- Cool for 5 minutes before removing. Serve warm or at room temperature.
Nutrition
- Calories
- 100
- Protein
- 8g
- Fat
- 6.5g
- Carbs
- 2g
- Iron
- 0.9mg
- Calcium
- 110mg
Tips by age
18-24mo
Serve as halves or quarters. The soft texture is well suited to this age.
Choking safety: Frittata should be fully set with no runny egg. Cut into small pieces for younger toddlers.
2-3y
Serve one whole mini frittata as a snack or alongside fruit.
3-5y
Pair with sliced soft fruit or cucumber sticks for a balanced snack plate.
5-8y
Two mini frittatas make a satisfying after-school snack alongside milk.
Want the full library?
Unlock all 1,300+ recipes, the meal planner, allergen tracking, and more in the Lil' Noms app.
Unlock all in the app