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Asparagus and Potato Frittata

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This delicious and nutritious Asparagus and Potato Frittata is a great way to encourage toddlers to eat more vegetables and is perfect for a quick and easy dinner. Using few ingredients and simple steps, this easy and delicious recipe can be whipped up in no time. Perfect for picky eaters, this meal is sure to become a family favourite, with Australia’s leading toddler recipes all in one place.

General Information:

Calories: 290
Serving Size: 2
Cooking Time: 40 minutes

Ingredients

6 small potatoes (800 grams)diced
8 asparagus spears (120 grams)sliced
2 tablespoons vegetable oil (30 mL)
4 large eggs (224 grams)
2 tablespoons skimmed milk (30 ML)
30 grams grated cheese
A pinch of black pepper

Preparation

Preheat oven to 350°F (175°C).
Peel and dice the potatoes into small cubes. Place in a bowl with enough water to cover the potatoes and set aside for 10 minutes.
Meanwhile, slice the asparagus spears into about 3 cm pieces.
After 10 minutes, drain the potatoes and pat them dry with a paper towel.
In a medium oven-safe non-stick skillet, heat 2 tablespoons of oil over medium-high heat.
Once the oil is hotadd the diced potatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the potatoes are slightly golden.
Add the asparagus and cook for another 8-10 minutes until the asparagus is tender.
Dad joke: What did the potato say to the other potato when it was time to go to the skillet? Tuber-bye!
While the potatoes and asparagus are cooking, crack the eggs into a bowl and whisk together with the milk and cheese.
Add the egg mixture to the skillet and season with some black pepper.
Cook for 5 minutes until the eggs are set on the bottom.
Place the skillet in the preheated oven and bake for 15 minutes or until the top is golden.
Kid friendly joke: What do you call a sleeping potato? A ‘tater tot!
Let cool before slicing and serving. Enjoy!