Kellogg’s Granola Frittata: Kid-Friendly & Delicious
A Special Frittata Recipe Featuring Kellogg’s Crunchy Whole Wheat Granola
Introducing a delightful frittata, an Italian egg dish, enhanced with Kellogg’s Crunchy Whole Wheat Granola. This version is crafted to be so delicious that even children who are picky about vegetables will enjoy it, reminiscent of a soft steamed egg custard. It’s a convenient and quick meal perfect for busy mornings. The delightful crunch and savory aroma of the granola elevate this simple egg dish to a new level.
Main Ingredients- 1 cup Kellogg’s Crunchy Whole Wheat Granola (for grinding)
- 5 fresh eggs
- 1/2 cup milk (120ml)
- 0.5 tsp salt (3g)
- 2 tsp condensed milk (10ml, can substitute with 1 tsp sugar)
- 1 Tbsp olive oil or grapeseed oil (15ml)
Topping- Kellogg’s Crunchy Whole Wheat Granola, a small amount
- Kellogg’s Crunchy Whole Wheat Granola, a small amount
Cooking Instructions
Step 1
First, prepare your granola. ‘Kellogg’s Crunchy Whole Wheat Granola’ is highly recommended for the best flavor. Avoid using granola with dried fruit pieces, as they can affect the texture of the frittata.
Step 2
Place 1 cup of the granola into a blender. We’ll grind this finely to create a smooth base for our frittata.
Step 3
Get ready 5 fresh eggs. Crack them into a bowl.
Step 4
Measure out 1/2 cup of milk (approximately 120ml). This will add a lovely creaminess to the egg mixture.
Step 5
Add 0.5 teaspoons of salt (about 3g) to season the mixture. A pinch of black pepper can also be added if you like.
Step 6
For a touch of sweetness, prepare 2 teaspoons of condensed milk (about 10ml). If you don’t have condensed milk, you can substitute it with 1 teaspoon of sugar to adjust the sweetness.
Step 7
Combine the ground granola, eggs, milk, salt, and condensed milk (or sugar) in the blender. Blend until everything is smooth and well combined, creating a creamy batter.
Step 8
Place your ceramic pot (or earthenware pot) over medium heat to warm it up thoroughly. Then, add 1 tablespoon of olive oil or grapeseed oil and carefully brush it all over the inner sides and bottom of the pot. This step is crucial to prevent the frittata from sticking.
Step 9
Pour the blended mixture into the heated pot. Keep the heat at medium and stir continuously with a wooden chopstick, gently breaking up any curds that form, much like you would when making Korean steamed eggs (‘gyeran jjim’). This ensures a smooth, uniform texture.
Step 10
When the mixture is about 70% cooked and has started to thicken into soft curds, add a moderate amount of the unground granola and mix it in gently. The goal here is to incorporate some texture, so don’t overmix.
Step 11
Reduce the heat to the lowest setting, cover the pot with a lid, and let it steam. After about 2 minutes, you should see condensation forming in the small vent hole of the lid. Once you see this, turn off the heat.
Step 12
To check if the frittata is fully cooked, insert a chopstick into the center. If it comes out clean without any mixture clinging to it, your frittata is ready.
Step 13
Using a large spoon, scoop out portions of the frittata into individual serving bowls. Sprinkle a little more crunchy granola on top for added texture and visual appeal.
Step 14
Serve this delicious granola frittata as part of a brunch spread, alongside a fresh salad, a glass of milk, juice, or fresh fruit for a complete and satisfying meal.
