These Kale Pepper Baby Frittata Fingers are the perfect breakfast for Baby Led Weaning (BLW) because it’s a delicious high iron meal.
If you’ve been following my Instagram stories, you’ve probably seen that I’ve been sharing my son’s baby led weaning meals every day. I’ve also been sharing my key insights on what’s been working, tips, tricks and other fun tidbits I’ve picked up along the way. A lot of you have been asking me for some of my baby led weaning (BLW) recipes and these Kale Pepper Frittata Fingers have become a fan favourite. They’re inexpensive, easy to make and modify, high in iron and vitamin C, BLW safe, are great for the whole family and most importantly, baby E loves them.
Why Kale Pepper Baby Frittata Fingers
Eggs are a great source of iron for growing babies and much easier to eat then meat (in my experience). Eggs are also relatively inexpensive, so even if your baby chucks half of their meal on the ground like mine often does, it’s not like he’s wasted filet mignon. Making these baby frittata fingers into a long shape is perfect for BLW and beginner eaters because it’s really easy for baby to pick it up and hold the pieces himself. These baby frittata fingers are also ideal because you can add whatever leftovers or veggie you have in in the house, or any other flavours you want him to explore and try.
My only recommendation is that you throw some kind of vegetable in there that’s rich in vitamin C. The reason I like to focus on a vitamin C add-in is because vitamin C can help with the absorption of iron, making these frittata fingers perfect for when your baby starts solids with baby led weaning.
Try this recipe out with the whole family- I’m sure it will become one of baby’s staples.
do you have other great baby led weaning recipes?
Now I want to know, what are some of your favourite iron rich recipes for baby?
Have you tried these frittata fingers?
How is your baby led weaning going?
Leave me a comment below with your thoughts!
Kale Pepper Baby Frittata Fingers
- 12 omega 3 enriched eggs
- 1 tbsp olive oil plus more for greasing
- 1 bell pepper minced
- 1/2 onion minced
- 2 cloves garlic minced
- 1/4 cup shredded aged cheddar
- 2 cups baby kale ribs removed and finely shredded
- 1/2 tsp cumin
- Preheat oven to 350 F. Lightly grease a 9″ square baking dish.
- To a medium skillet, saute the onion, garlic, and bell peppers until soft, about 5-8 minutes. Add the kale and allow to wilt.
- Beat the eggs in a bowl, then add in the vegetables, cumin and cheese.
- Transfer to the baking dish and bake for 25-30 minutes or until fully set. If you jiggle the pan it should just slightly wobble. Allow to cool.
- Cut the frittata into 7 strips one way, and then once down the middle to yield 14 pieces. Then remove the pieces from the pan and cut them in half lengthwise to yield a total of 28 frittata fingers.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.