Spinach and Cheese Mini Frittatas
Tender baked egg cups with finely chopped spinach and grated cheese, no added salt. A good make-ahead finger food for toddlers.
- prep
- 15 min
- cook
- 18 min
- total
- 33 min
- serves
- 4
- level
- easy
These are small enough to eat with fingers, hold together well once cooled, and freeze easily, which makes them one of the better make-ahead options on this list for a busy week.
Squeezing the cooked spinach properly dry is the one step worth not rushing. Skip it and you get a watery, soft-set frittata instead of something that holds its shape.
If your little one is still earlier in the journey, start with our Baby's First Foods guide.
Part of our 20 toddler meal ideas list.
method
Preheat the oven to 175°C (350°F). Grease a mini muffin tin well with the butter, or use silicone cups.
Wilt the chopped spinach briefly in a dry pan or by pouring boiling water over it, then squeeze it very dry in a clean towel; excess water makes the frittatas watery.
Whisk the eggs and milk together in a bowl. Stir in the spinach and grated cheese.
Spoon the mixture into the mini muffin cups, filling each about two-thirds full.
Bake for 15 to 18 minutes, until puffed and set in the center with no visible liquid egg.
Let them cool until just warm before serving, or fully cool before storing.
chef's tips
- Squeeze the cooked spinach as dry as you reasonably can. Watery spinach is the most common reason these turn out soggy instead of tender.
- No added salt needed; the cheese already carries enough for a toddler's portion, and small kidneys process sodium differently than an adult's.
- These keep well in the fridge for a few days and freeze nicely too, which makes a double batch a reasonable use of ten extra minutes.
- Check the center of the largest one is fully set, not jiggly, before calling a batch done.