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Start your little one’s day off right with this spinach zucchini baby frittata recipe! Made with simple ingredients, including two types of veggies, these egg fingers are easy to hold and perfect for toddlers and baby-led weaning!

Four baked spinach zucchini egg fingers stacked on top of each other.

Spinach Frittata for Baby

If you’re trying to cook all of your baby’s food from scratch, you know how tricky that can be every single day!

Fortunately, there are simple recipes like this spinach zucchini baby frittata recipe that you can make once and serve again and again.

As a bonus, the entire family will love these mini frittatas so you won’t have to make separate meals! 

Since stumbling on this recipe, I’ve made it at least 4x. The frittata fingers are so delicious and healthy that it makes for a perfect breakfast or snack for the whole family.” – Brooke

Four strips of the baby frittata recipe on a white background.

baby Frittata Recipe

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Why We Love This Baby Led Weaning Egg Recipe

  • Easy to make: After sauteeing the veggies, whisk the eggs and add the veggies, then bake. It’s really that easy! You can even use frozen spinach to reduce the cooking time too!
  • Nutritious & delicious: This spinach zucchini frittata is full of protein, iron, healthy fats, and fiber, making it a great breakfast option for everyone in your family, especially babies and toddlers!
  • Perfect to make-ahead: One batch of this baby frittata recipe makes 8 strips or 16 squares, so it can be served for several days. So convenient for those busy mornings!

Ingredient Notes

Ingredients required for spinach zucchini baby frittata recipe.
  • Olive oil: Start by heating some olive oil in a skillet and cooking your zucchini and spinach to soften them. 
  • Grated zucchini: You’ll need a cup of grated zucchini, but you don’t need to strain it since some moisture will evaporate while you’re sauteeing the veggies.
  • Cooked spinach: Use either frozen or fresh chopped cooked spinach. You can also cook down baby spinach with the zucchini. You just need 1/4 cup cooked spinach in total.
  • Eggs: You’ll need 3 eggs to make this frittata for toddlers. 
  • Flour: Use whole wheat or gluten free flour, if necessary, to help hold the egg mixture together and absorb any excess moisture from the veggies.
  • Onion powder: This seasoning adds a nice savory flavor, making every bite taste more flavorful.
  • Grated cheddar: Cheddar will melt into the eggs and veggies while these frittata fingers bake, adding a delicious cheesy flavor to every bite.
  • Salt: Salt is optional. For babies, you may wish to skip it, however, if you’re serving this frittata to older kids or adults, you may want to add it to enhance the flavors in this vegetable frittata.

Step-by-Step Instructions

  1. Preheat to oven 350 degrees F. Grease and line an 8×8 inch square baking dish with parchment paper.
  2. Heat the oil in a frying pan over medium heat. Add the zucchini and spinach and fry lightly for 3-4 minutes until the vegetables are soft.
  3. In a large bowl, mix the eggs, cheese, flour and spices together. Add the cooked vegetables and mix until well combined.
  4. Pour the egg mixture into the lined dish and bake in the oven for 15-20 minutes or until the egg has solidified.
  5. Remove from the oven and allow the frittata to cool. Use the parchment paper as a sling to lift the baked frittata mixture out of the pan. Cut into 8 strips or 16 squares.
Keep scrolling to the recipe card below for the full printable recipe!

RECIPE TIPS

  • You can easily use any leftover vegetables instead of cooking the zucchini and spinach! Just cut them into small pieces so they aren’t a choking hazard.
  • Don’t worry about straining your shredded zucchini – the moisture will cook off in the pan!
  • I highly recommend using flour in the egg mixture to absorb moisture and give this frittata a better texture and shape. It makes such a difference!
Four slices of the veggie frittata fingers stacked.

Recipe FAQs

 How do you make a dairy-free frittata for babies?

Since the only dairy in this frittata for babies comes from the shredded cheese, you can either substitute a dairy-free cheese or skip the cheese entirely. That’s it!

When can babies eat frittata?

Babies can usually begin eating solid foods around 6 months old and frittatas are a wonderful first food as they are soft enough to chew even with no teeth, nutritious and full of healthy fats to support their development. It’s always important to seek advice from your health care practitioner before beginning solid foods. 

How should you serve frittata to babies?

The way you serve this frittata should change depending on your baby’s age and motor development. 

From ages 6-9 months, babies typically use a palmar grasp to hold items. You should cut the frittata into small strips that your baby can grab with the palm of their hands. 

As they get older (9 months to 18 months), your baby will develop a pincer grasp. They will be ready to pick up bite-sized pieces of frittata or other foods and feed themselves. 

After this, your baby or toddler (18+ months) will be ready to deal with larger slices of frittata they can pick up with their hands to take individual bites. 

It’s essential to monitor your baby any time they eat independently to prevent choking.

A hand holding a slice of the frittata for baby.

Storage Guidelines

  • Store leftover frittata in an airtight container in the fridge for 3-4 days.
  • To reheat, microwave for a couple of minutes and let the frittata cool before offering it to your little one.

Serving Suggestions

This baby frittata recipe is designed to be served as a nutritious breakfast for babies and toddlers, but it’s great for everyone in your family and can be served any time of the day!

It would make a great light dinner or taste great at lunch with veggies, fruit or a green salad. For breakfast, try offering it with these foods to expand your little one’s palate.

For older kids, you can also cut the baked frittata into squares and serve them up on English muffins as breakfast sandwiches!

Recipe Variations

  • Use a muffin tin: Instead of cutting the baked frittata into finger food, bake them into zucchini frittata muffins instead!
  • Try a different cheese: Babies typically love cheddar, but you could also use parmesan or goat cheese for a different flavor profile.
  • Change out the veggies: This baby frittata recipe would also be great with roasted sweet potatoes, shredded broccoli, finely shredded carrot, roasted bell peppers, or any leftover roasted veggies. Just be sure to cut them up really small to avoid choking hazards.
Overhead image of sliced spinach zucchini frittata fingers.

More Baby-Led Weaning Recipes

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Baby frittata recipe sliced and stacked on top of each other.
Recipe
5 from 1 vote

Spinach Zucchini Baby Frittata Recipe

Created by Elysia Cartlidge
Servings: 8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Start your little one's day off right with this spinach zucchini baby frittata recipe! Made with simple ingredients, including two types of veggies, these egg fingers are easy to hold and perfect for baby-led weaning!

Ingredients
 

  • 2 teaspoons olive oil
  • 1 cup grated zucchini packed
  • 1/4 cup finely chopped cooked spinach frozen or fresh
  • 3 large eggs
  • 1 tablespoon whole wheat flour or gluten-free flour if necessary
  • 1/2 teaspoon onion powder
  • 1/2 cup grated cheddar cheese
  • 1/4 teaspoon salt (optional)

Instructions
 

  • Preheat to oven 350F. Grease and line an 8×8 inch square baking pan with parchment paper.
  • Heat the oil in a frying pan over medium heat. Add the zucchini and spinach and fry lightly for 3-4 minutes until the vegetables are soft.
  • In a large bowl, mix the eggs, cheese, flour and spices together. Add the cooked vegetables and mix until well combined.
  • Pour the egg mixture into the lined dish and bake in the oven for 15-20 minutes or until the egg has solidified.
  • Remove from the oven and allow the frittata to cool. Use the parchment paper as a sling to lift the baked frittata mixture out of the pan. Cut into 8 strips or 16 squares.

Notes

  • You can easily use any leftover vegetables instead of cooking the zucchini and spinach! Just cut them into small pieces so they aren’t a choking hazard.
  • Don’t worry about straining your shredded zucchini – the moisture will cook off in the pan!
  • I highly recommend using flour in the egg mixture to absorb moisture and give this frittata a better texture and shape. It makes such a difference!

Nutrition

Calories: 69kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 75mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 763IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 0.5mg
Baby frittata recipe sliced and stacked on top of each other.

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Inspired by Spinach Zucchini Frittata Fingers

5 from 1 vote (1 rating without comment)

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