Egg and Asparagus Omelet

Egg and Asparagus Omelet

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!


About cindyleechan

I am a stay-at-home mom with a 14 months old toddler who is hard to please when it comes to food. I am writing this blog for two reasons - documenting my cooking and the recipes I tried and share my experience to other parents who also struggle with a little picky eater. Writing this blog is therapeutic to me, that I find an outlet to share my cooking adventure. Hope you find something helpful here.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: