Little Spring Asparagus & Egg Bites
Vegetarian · 8m+ · en
A quick and nutritious spring meal combining tender seasonal asparagus, mild cheese, and eggs. These little squares are perfectly sized for baby-led weaning and toddler lunches.
- Test the asparagus with a fork before chopping; it should mash easily between your fingers.
- Serve alongside some mashed potato or cooked quinoa for an extra filling toddler lunch.
- If your baby's diaper smells funny later, don't worry—it's a normal harmless effect of eating asparagus!
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Steam or lightly sauté the trimmed asparagus spears in a pan with a drop of water for 6-8 minutes until very tender.
Finely chop the cooked asparagus into small, bite-sized pieces safe for babies and toddlers.
In a bowl, whisk the eggs, then fold in the chopped asparagus, grated cheese, breadcrumbs, and mild herbs.
Heat the olive oil in a skillet over medium heat, pour in the egg mixture, and cook until completely set and golden.
Let the cooked egg set cool completely, then cut it into small, easy-to-grab squares for little hands.
Frequently asked questions
Can I use white asparagus since it's popular in Germany?
Yes, white asparagus (Spargel) works perfectly! Just ensure it is peeled thoroughly and cooked slightly longer so it is very soft for babies.
Is this safe for 8-month-old babies?
Yes, as long as the asparagus is cooked until it mashes easily between your fingers and is finely chopped. Always supervise feeding.
How should I store the leftovers?
Keep the egg bites in an airtight container in the fridge for up to 3 days. They are great served cold or gently warmed.
What you'll need
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