These mini pea & pesto frittatas are the perfect ‘go-to’ baby led weaning lunch or dinner recipe when you are low on time and energy.
They take mere moments to prepare and once nestled in the oven these little pea studded babies only take ten minutes or so to bake to golden gorgeousness.
I often bake a batch of these when dinner or lunch time has crept up and I am fresh out of ingredients and ideas of what to cook.
This recipe is also wonderful because its infinitely adaptable. The peas can be replaced with pretty much any vegetable you have sitting in your refrigerator, I often use leftover roasted sweet potato and pumpkin which is just as delicious. Thinly sliced asparagus is yummy too!
These mini frittatas also make a wonderful addition to any lunch box. Chock full of vege and calcium rich cheese they are wonderfully nutritious and perfect for growing bodies.
I don’t recommend freezing these frittatas. Once frozen and defrosted I find the frittatas texture changes to slightly rubbery and not very enjoyable. That said, the zingy pesto and fresh basil add so much gorgeous flavour to the frittatas they vanish all too quickly.
To create a batch of these mini pea & pesto frittatas simply…
Begin by preheating your oven to 190 degrees celsius (375F) and grease a 12 hole muffin tin with a little butter.
Divide the peas evenly amongst the muffin tin.
Place the eggs, cream, tasty cheese, basil and pesto into a large mixing bowl and whisk to combine.
Pour egg mixture over peas and bake for 10-12 minutes or until golden and set.
Allow to stand in the pan for 5 minutes or so before loosening with a knife and removing.
Pop onto a plate and allow to cool slightly. Serve alongside a little fresh fruit or carrot sticks for a lovely little baby led weaning lunch or dinner.
mini pea & pesto frittatas
makes 12
not suitable for freezing
INGREDIENTS
2 cups (250 grams) peas (if using frozen peas, simply run under water to defrost a little)
6 eggs
1/2 cup cream
1 cup tasty cheese, grated
2 tablespoons pesto
2 tablespoons basil, finely chopped
METHOD
Preheat oven to 190 degrees celsius (375 F). Grease a 12 hole muffin tin with butter or olive oil spray. Divide the peas evenly into holes of prepared tin. Place the eggs, cream, cheese, pesto and basil into a large mixing bowl and whisk to combine. Pour egg mixture over peas and bake for 10-12 minutes or until golden and set. Allow to stand in the pan for 5 minutes or so before loosening with a knife and removing. Serve alongside a little fresh fruit or vege sticks. Enjoy x
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This looks amazing I am going to have to try these and also share with my mates at work as we all have babies and are always looking for new healthy recipes to try for our kids! thanks for sharing
My 10 month old really enjoyed these! We made them on a wet afternoon at Nanny and Grampy’s house. So easy to make and maximum reward when they were so tasty. We cooked them for a little longer and added mixed herbs (rosemary, thyme and oregano) rather than pesto. Thank you for keeping us cooking through a wet and windy few days in the UK.
Question. You said not to freeze these but want about putting them in the fridge overnight. Like if I make them for dinner one night and lunch the next day?
Oh they will be fine in the fridge for about 3 days. Happy eating xxx
If going to serve same day but not eat for a few hours, OK to keep out? Or put in fridge and then serve when ready? I just made these and they are delicious!!
Hello, can I replace the cream for something else? Thanks
Milk should work and give you similar result. Happy cooking xxx
We made these with creme fraiche as I didn’t have any cream and it worked great, my daughter loves these!
Wonderful. So happy your little girl enjoyed them x
Can you reheat them in the microwave once you put them in the fridge
I’ve just started weaning my 6 month old and these were a perfect dinner for her when we’ve got very little food in (and we grown ups are having a takeaway!). Didn’t have any cream so I used milk and no pesto so I just used some fresh parsley and pepper to season them instead. Looking forward to cooking some more of your lovely recipes!
Wonderful! So happy you enjoyed the frittatas! Happy cooking lovely xxx