I had the pleasure of attending a beautiful breakfast (in the same building Nate Berkus lives in!) hosted by the Kellogg's brand during BlogHer '10 in New York City and got the chance to greet (and eat!) with many of my fellow Mom's Breakfast Club bloggers.
In a couple of weeks, I’ll have the privilege of hosting a group of friends over to my house for a back-to-school brunch. We’ll be able to enjoy a nice meal and Skype with a Kellogg’s representative to share more about what breakfast means to our family.
Should be fun, right? In the meantime, I'm really looking forward to making my FAVORITE item from the Kellogg's breakfast -- Corn Pops Frittata -- want to see?
That's me, in the black sweater, chowing down in the background [photo credit: Once A Month Mom]
Kelloggs Corn Pops Frittata
(Created by Shiraz Catering and Events exclusively for the Kelloggs Mom’s Breakfast Club Breakfast in New York City on August 7, 2010)
Preparation Time: 20 minutesTotal Time: 30 minutes
Servings: 6-8
Ingredients:
- 8 large eggs
- 1 cup Kelloggs Corn Pops
- 1 teaspoon salt, plus ¼ teaspoon salt for seasoning vegetables
- ½ teaspoon freshly cracked black pepper, plus ¼ teaspoon pepper for seasoning vegetables 2 tablespoons green part of scallions, sliced in rings
- 1 ear of fresh corn
- 1 poblano pepper (or 2 small jalapenos)
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons blended olive and canola oil
Directions:
1. Preheat grill or broiler. Crack eggs into large bowl, whisk well to incorporate. Add pepper and salt. Add Kelloggs Corn Pops. Set aside.2. Coat corn and poblano pepper with 1 Tablespoon of the blended oil, toss with salt and pepper. If using grill; place corn and pepper on grill and allow corn to get lightly grilled. Remove and with a knife, remove corn kernels from cob and discard cob. The poblano can stay longer on grill until ALL surfaces are black and look burnt. Remove and place in a small bowl covered with plastic wrap or a clean paper bag. This will help the blackened skins loosen. When cool enough to handle, remove blackened skin from pepper with a paper towel or your hands. Lay pepper on cutting board and make a slit from top to bottom. Remove seeds. Cut pepper into a small dice and add corn kernels, peppers, scallions, and ¾ of the cheese to the egg mixture.
3. Heat an oven-proof 10-inch (non-stick) saute pan on the stove at medium high heat. Add blended oil to pan and heat until almost smoking. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with remaining cheddar cheese.
4. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 or 8 servings. Serve immediately.
Can't WAIT to try this recipe out, for myself and, hopefully, serve it up to friends at my house -- not as prettiful, or roomy as Nate's place, still, it's home and we like it -- wish me luck!!!
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The Small Gray-ish Print: I have been engaged by Kelloggs.com and TheMotherhood.com and am being compensated for my participation. The words, however, are ALL mine.
