Baby bacon and spinach frittatas

Baby bacon and spinach frittatas



  • 1 tbsp olive oil
  • 1/2 small brown onion, finely chopped
  • 1 large rasher bacon
  • 3 eggs, lightly beaten
  • 1/4 cup mashed sweet potato or other cooked veggies
  • 1/2 cup (40g) grated cheese
  • a few baby spinach leaves, chopped or torn finely
  • cooking spray


Set the oven to 180°C (160°C fan-forced). Heat oil in a saucepan over a medium heat and cook the onion and bacon until onions are translucent.

In a mixing bowl, beat the eggs well and add vegetables cheese and spinach. Stir well to combine. Spray a mini cupcake try with cooking spray and scoop in mixture. Fill a few millimetres from the top.

Pop in a pre-heated oven and cook for 8-10 minutes or until the frittatas are golden brown and have moved slightly away from the edge of the pan. Leave to cool slightly and serve warm.

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Serving Suggestions


  • These frittatas are great for using up leftover mash or other veggies, plus eggs are a great source of protein, iron, folate and omega-3 fatty acids.
  • A good time saver: make mini versions for little hands while you’re whipping up a larger one for yourself.
  • Babies who aren’t ready for finger food can be fed the frittata in scrambled-egg form. Simply break up with a fork and serve on a spoon.
  • This recipe was created by Belinda Graham from The Happy Home. You can see her on Facebook, find her on Twitter and see her lovely boards on Pinterest.

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