Annabel Karmel’s Baked Frittata Squares

A recipe from my colleague Annabel Karmel. Egg is a great first food as it’s packed with the critical nutrient iron. The vitamin C from the broccoli, tomatoes and onion helps the iron get to where your baby needs it most. This frittata makes a delicious sharing lunch that you and your baby can eat together.

Annabel Karmel’s Baked Frittata Squares

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast
Servings 4
Calories 314 kcal


  • 300 g new potatoes
  • 1 onion sliced
  • 6 tenderstem broccoli spears
  • 2 to matoes sliced
  • 5 large eggs
  • 4 tbsp milk
  • 50 g mature Cheddar cheese grated
  • 25 g parmesan grated
  • 1 tbsp olive oil


  • Cook the potatoes in boiling water for 15 minutes until tender. Peel and cut into slices. Cook the broccoli in boiling water for 5 minutes, drain and run under cold water. Drain.
  • Heat the oil in a saucepan, add the onion and fry for 5 minutes until tender.
  • Preheat the oven to 180 C Fan. Line the base of the tin with non-stick paper and grease the sides of the tin.
  • Arrange the potatoes, onions and tomatoes in the tin. Beat the egg, milk and cheese and season. Pour into the tin. Arrange the broccoli on top and sprinkle with the parmesan.
  • Bake for 20 minutes until lightly golden and set in the middle.
  • Loosen the edges of the frittata. Turn out onto a square plate and remove the paper. Turn upside down and then cut into squares.


Nutrition per portion: 314 kcal, 17g fat
Allergens: Eggs, milk
Age suitability: 6 months+
Keyword baked frittata squares

For lots more inspiration from Annabel, read her guest blog all about finger foods for baby lead weaning.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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