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Southwestern Frittata Print E-mail
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The folks at Kernel Season's gave us a challenge to use their popcorn seasonings in a recipe.

We came up with this Southwestern Frittata and used their Nacho Cheddar flavor to add some extra kick.

Traditionally a frittata is finished in the broiler but we choose to finish it in the microwave to avoid burnt fingers or melted pan handles.

You'll need:

  • 4 eggs
  • 1/4 cup of diced green, red or orange pepper
  • 1/4 cup of onion - thinly sliced
  • 1 teaspoon Kernel Season's Nacho Cheddar Popcorn Topping
  • 1/4 cup of shredded cheddar cheese
  • 4-5 tablespoons of olive oil
  • A dash of salt and pepper
  • 1/8 cup of cilantro - minced as garnish

Equipment:

  • A skillet
  • A bowl
  • A whisk or fork
  • A spatula
  • A serving plate
  • Adult help
  1. Warm the skillet for about 20 seconds and pour in the olive oil.
  2. Add the onions and sauté until they are soft.
  3. Meanwhile, crack the eggs and beat gently. Add the "Kernel Seasons" and mix.
  4. Wash your hands after working with the raw eggs.
  5. Add the eggs and peppers to the onions. Use the spatula to move the cooking eggs around to make sure they are cooking evenly.
  6. When the eggs become solid, ask for adult help to transfer the eggs to a serving plate.
  7. Sprinkle on the cheese and pop into the microwave for about 10-20 seconds or until the cheese is melted. Each microwave is different so keep an eye on your dish.
  8. Sprinkle a little cilantro around the edges for a festive touch. Cut the frittata into wedges like pizza and serve.