Beetroot and Ricotta Baked Mini Frittata For Kids

2015-06-14
  • Yield : 12
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 1:30 h

Beetroot and ricotta baked mini frittata for kids 

Some children begin eating beetroot around 8-10 months of age, pureed or mashed and mixed with other vegetables, meat or even yoghurt, and often they love the naturally sweet flavour. We love to include beetroots in our baby, toddler and family recipes because of their delicious flavour, vibrant colour and nutrient content.  Fresh, cooked beetroot can be tossed through salads, made into soups, dips, chips and pesto’s, and enjoyed in frittatas like our beetroot and ricotta baked mini frittata. It’s also lovely served as finger food alongside meats and other vegetables, and even used as a natural food dye to colour icings.

While canned beetroot is also fine to use we recommend you use it fresh.  It can take a bit of extra time to prepare but it’s simple to do and freezes well, so worth the effort.

Nutrition Note: Roasting beetroot may be more time consuming but it retains more nutrients when compared with boiling beets.

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Ingredients

  • 2 medium beetroot, washed and stems and roots trimmed
  • 1 tbsp butter
  • ¼ leek, finely sliced
  • ½ zucchini, grated
  • ¼ cup button mushrooms, chopped
  • 3 eggs
  • ¼ cup cream or milk
  • ¼ cup tasty cheese, grated
  • 150g ricotta

Method

Step 1

Preheat the oven to 180°C and grease and line 12 hole muffin tray. -

Step 2

To roast the beetroot, wrap it in foil and bake in a preheated oven set at 180°C for around 60 minutes. Alternatively, place the beetroot in a medium saucepan, cover with water, bring to the boil and cook for 30-40 minutes. Once tender, peel, place in a food processor and blend until pureed. Set aside to cool. -

Step 3

Melt the butter in a small saucepan over medium heat.  Add the leek and sauté for one minute.  Add the zucchini and mushrooms and sauté for 5 minutes or until soft, stirring occasionally. -

Step 4

In a large bowl, add the eggs, cream, cheese and ricotta and whisk to combine. Add the leek mixture and stir to combine. -

Step 5

Fill the muffin holes to ¾ full. Add a teaspoonful of beetroot puree into the centre of each frittata. -

Step 6

Bake the frittatas in the oven for around 20 minutes or until they are set.
Serve with a dollop of ricotta, grated cheese or Greek yoghurt. -

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Recipe Comments

  1. posted by Jo on June 21, 2015

    Going to make these this week, if I use canned beetroots can I freeze them? TIA

      Reply
  2. posted by Kellie on July 19, 2015

    Hi there, just wondered if these can be frozen? Or would they go quite mushy?

      Reply
  3. posted by polly on August 29, 2015

    Hi there, Can these be frozen?

      Reply
    • posted by Allie on October 2, 2015

      Yes, but best fresh as egg can go funny in texture while in the freezer. Ax

        Reply
  4. posted by Marta on August 31, 2015

    Can you freeze these?

      Reply
  5. posted by Jessica on March 15, 2016

    Just wondering what you’d use instead of mushrooms?

      Reply

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