First Frittata
Dairy free, Gluten Free, Nut free, Soy free, Vegetarian
About the recipe
Simple, dairy-free baked frittata is the perfect first way to introduce eggs to babies doing baby led weaning.
This Easy First Frittata is one of the simplest and safest ways to introduce eggs to your baby—no added dairy, no extra allergens, just gently baked whole eggs and veggies.
We love this recipe for its flexibility and speed—it takes just 5 minutes to prepare and 10–15 minutes to bake. The texture is soft and fluffy, making it ideal for little hands and mouths, and you can customise it with herbs or grated veggies like zucchini or broccoli.
Egg is one of the top allergens to introduce early, and this recipe is a gentle, low-stress way to do just that. You can read more about how to introduce allergens safely over on our Introducing Allergens Blog
Age suitability:
Suitable from 6 months+, especially as a first introduction to egg. This frittata is dairy-free and contains no other top allergens, making it a simple and focused way to assess tolerance. Because the eggs are fully cooked, the proteins are more stable and less likely to cause a reaction—making this a gentler way to introduce egg compared to runny yolks or lightly cooked forms.
Serving suggestions:
Serve sliced into strips for baby-led weaning.
Serve warm or cold with avocado, steamed veg, or on its own as a quick snack.
Storage tips:
Keeps in the fridge in an airtight container for up to 3 days.
Freezer-friendly for up to 1 month—slice before freezing for quick grab-and-go meals.
Ingredients
8 eggs
1 grated carrot
1/2 cup peas (defrost if frozen)
Small handful of chopped herbs (parsley, dill, basil – optional)
Pinch salt (optional)
Method
Preheat the oven to 180°C.
Grease a 24 cm square cake tin or oven-proof dish well with olive oil.
In a large bowl, whisk the eggs. Add the grated carrot, peas, herbs (if using), and salt (if using). Mix well.
Pour the mixture into the greased tin and bake for 10–15 minutes, until just set.
Cool slightly, then slice into strips to serve.
Ingredient swaps and notes:
Add grated zucchini, broccoli, or spinach for extra veggies.
Herbs like parsley, dill, or basil are lovely, but optional.
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