This recipe is also from the Baby and Toddler Cookbook (see previous post). Ingredients include egg, asparagus, grated Parmesan cheese and butter. The original recipe calls for only the egg yoke for babies 9-10 months old. Because Caleb is older and have been enjoying whole egg omelets, I use the entire egg. I also use cheddar instead of Parmesan cheese. Asparagus needs to be steam cooked and finely chopped before putting it into the egg mixture. After making this dish, I realized why I think of putting other veggies in? You and try cooked zucchini, spinach, cooked carrot, cooked broccoli… the possibility is endless!