Mini Muffin Zucchini, Leek & Ricotta Frittatas

2013-03-18
  • Servings : 24 mini or 12 regular
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 35m

It took a few attempts before George was accepting of eggs.  Although, there was no hesitation with these mini zucchini, leek and ricotta frittatas.  These eggy morcels are perfect for little fingers and another healthy addition to the tasting plate.
They’re great for the freezer too.

Tip:  Grease your mini muffin tray and paper cases well to ensure the frittatas don’t stick.

Nutrition Note: Eggs are a great inclusion in your child’s diet.  They contain high quality protein, omega 3 fatty acids and 11 different vitamins and minerals

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Ingredients

  • 2 teaspoons olive oil
  • 1 zucchini, finely diced or grated
  • 1/2 cup finely sliced leek, white part only
  • 5 eggs
  • 1/2 cup ricotta
  • 1/2 cup grated parmesan cheese, loosely packed

Method

Step 1

Preheat the oven to 180 degrees and grease or line 2 x 12 mini muffin trays. (Alternatively bake 2 batches if you only have one mini muffin tray or 1 x 12 regular muffin tray.) -

Step 2

Heat the oil in a frying pan over medium heat. Add the leek and cook for 10 minutes or until it starts to soften. Add the zucchini and cook for a further 5-10 minutes. Set aside to cool slightly. -

Step 3

Combine the eggs, ricotta and parmesan cheese in large bowl. Stir through the leek and zucchini. -

Step 4

Half fill the mini muffin cases and bake for 8-12 minutes or until the frittatas have set. (For regular size muffin frittatas bake for 15-18 minutes or until set.)
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Step 5

(Note: You can freeze these little frittatas in individual portions. Just allow to thaw in the fridge or defrost in the oven or microwave.)
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Recipe Comments

  1. posted by Julia on March 19, 2013

    Have you tried using cottage cheese instead of the ricotta? It’s often interchangeable in lasagna recipes and am wondering about this one. What do you think?

      Reply
    • posted by Jess on March 19, 2013

      Hi Julia, I haven’t tried using cottage cheese in the frittatas but I think it would work as a substitute to ricotta. Please let us know how it goes. Enjoy, Jx

        Reply
      • posted by Julia on March 20, 2013

        Yeah, the cottage cheese worked! I substituted the ricotta one for one with cottage cheese. My son devoured them (as did my husband). I also added some shredded carrot for an extra veggie boost. Can’t wait to try more of your freezer-friendly recipes. Thank you!

          Reply
        • posted by Jess on March 20, 2013

          Thanks for the update Julia :) I’m glad your boys enjoyed them! Jx

            Reply
  2. posted by Rachel on April 23, 2013

    Great for my 10 month old. Turned out a bit similar to a zucchini slice (but without the worry of the bacon and sodium). Have a nice stockpile in the freezer now.

      Reply
    • posted by Jess on April 23, 2013

      I’m glad your bub enjoyed them. And thank you for the reminder – I need to make some more for George. He loves them too :) Jx

        Reply
  3. posted by Dani on January 10, 2014

    My 1 year old twin boys love frittatas, thank you for a great recipe. I want to make another batch but I am out of leek, can I replace it with onion? Any other ideas? Thanks

      Reply
    • posted by Jess on January 12, 2014

      Hi Dani, sorry for the delay in replying. Yes – brown, red or spring onions would work well as alternatives. Enjoy, Jx

        Reply
  4. posted by Van on January 23, 2014

    My daughter can only tolerate small amounts of egg. If I reduced it to two eggs, is there something I can replace the other three with?

      Reply
  5. posted by Thu on February 4, 2014

    Hi there….can’t wait to try this recipe! Can we substitute the Parmesan cheese with any other grated cheeses?

      Reply
  6. posted by Natalie on April 10, 2014

    Just made these and they are fantastic – thanks so much for the recipe. Just wondering if you could please let me know what you use and how you grease your paper muffin cases? Thanks :)

      Reply
    • posted by Jess on April 18, 2014

      Hi Natalie, I don’t use a specific brand and I actually don’t use anything to grease my paper muffin cases – although it does result in some of the frittata sticking to the bottom? Do you have any tips to share ;) Jx

        Reply
  7. posted by Joanna on April 22, 2014

    These are so great, I make them at least once a week for my fussy 18 month old and they are one of the few things he actually asks for! I usually make them pick and mix though, to use up leftover veg and avoid having to precook anything. Carrot and spinach goes down very well here! Thanks.

      Reply
    • posted by Jess on April 22, 2014

      Thanks for the lovely feedback Joanna. Yep, it’s definitely a winner for pick n mix’ing ingredients. The carrot and spinach combo sounds delicious. I will have to give it a try. Jx

        Reply
  8. posted by Loretta on February 11, 2016

    Just made these with onion instead of leek, added mushroom, chilli and garlic and they are delicious. 9 month old who won’t eat egg just ate 5! Thanks for the great recipe ideas.

      Reply
  9. posted by Vicki on February 18, 2016

    Make these every couple of weeks, my 12 month old loves them. Hated egg originally but loved these. Now eats eggs on their own! Thanks for the great website, Im cooking recipes off here every week.

      Reply

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