Toddler Meal

• Pre-heat the oven to 350 degrees.
• Place the potato chunks in a small sauce pan and cover with lightly salted water. Bring to a boil, reduce the heat and simmer for 5–7 minutes, or until the potatoes are fork-tender. Remove from the heat and drain well.
• Meanwhile, heat the olive oil and butter in an oven-safe skillet. Add the leeks and sauté until slightly translucent. Add the cooked potatoes and stir to combine, and then spread the mixture evenly over the bottom of the pan.
• In a medium mixing bowl whisk together the eggs, cream, salt and pepper.
• Pour the egg mixture over the vegetables. Top with the chopped rosemary, and transfer the skillet to the pre-heated oven, cooking for 15 minutes or until the top is set.
• Remove from the oven and serve with kale chips.

Kale Chips

• Pre-heat the oven to 350 degrees.
• Wash and dry the kale. Remove the centre ribs and stems, and cut into large pieces.
• Lay the kale in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, salt and lemon zest.
• Massage the oil and seasonings into the kale evenly, coating the leaves.
• Bake for 15–20 minutes, or until dark green and crispy (but not browned).

Good to Know: The kale chips and frittata can be baked in the oven at the same time.