Cottage cheese and leek Frittata

This Cottage Cheese & Leek Frittata is one of those go-to, no-fuss meals that works for any time of day—breakfast, lunchbox, dinner, or a protein-rich snack. It’s soft, fluffy, naturally sweet from the sautéed leeks, and packed with protein from eggs, cottage cheese and optional bone broth.

You can easily add in whatever grated veggies you have on hand—zucchini, carrot, even beetroot—and it still holds together beautifully. It slices well for little hands and is perfect for baby-led weaning, although I love this mainly myself as a quick meal thats high-protein!

Age suitable:

Suitable from 10 months+, once individual ingredients such as egg and dairy (cottage cheese, parmesan) have been introduced and tolerated. These are common allergens, so we recommend offering them separately first before combining in a dish like this.

For younger babies, serve in strips. For toddlers and adults, it’s a great lunchbox filler or serve with a side salad for a complete meal.

Serving suggestions:

Serve warm or cold, with avocado, soft roasted vegetables, or a smear of yoghurt.
Cut into strips for BLW or toddlers learning to self-feed.
Also great as a lunchbox filler for older kids and parents.

Storage tips:

Store in the fridge for up to 3 days.
Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat gently or serve cold.