Summer Cooking With Kids: Using Your Senses and a Recipe for Power Green Frittata
Lazy, long weekend mornings were tailor-made for brunch. While pancakes and waffles are no doubt every kid’s favorite, frittatas are a great addition to your weekend menu. They pack a ton of protein and you can sneak in a variety of veggies into this easy-to-make meal.
With allspice, cumin, onion power, and cayenne, this frittata recipe combines a variety of different flavors and is a great way to introduce your kids to different spices. And to encourage them to pay attention to their senses.
After all, one of the best parts of cooking are the taste and smells that waft through the kitchen. Who can resist the scent of freshly baked cookies?
So ask your children to pay attention to their senses while you prepare this meal. How does the food look and smell? What sounds do your ingredients make? Do the ingredients change color? Plus, they may be more interested in trying new foods too.
As you prepare this recipe, have your children smell and observe the spices before you start cooking. Here’s what they can look for:
Allspice: While it smells like a mix of cinnamon, nutmeg, cloves, and pepper, allspice actually comes from the berry of a tropical evergreen tree. It’s just in gingerbread and apple pie.
Cumin: Cumin is a fragrant, earthy, nutty spice often found in Indian, Middle Eastern, Mexican, and Spanish cooking, from curries to chili.
Onion powder: Onion powder is exactly what is sounds like—dehydrated ground onion. And it smells like it too!
Cayenne: The red color of this spice should tip you off to its fiery taste. So use sparingly!
Power Green Frittata
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves 6 to 8
3 tablespoons olive oil, plus more for greasing
1 4.5 ounce clamshell Bowery Baby Kale, ribs removed, chopped
1 5 ounce clamshell spinach, roughly chopped
½ teaspoon ground allspice
½ teaspoon ground cumin
½ teaspoon onion powder
¼ teaspoon cayenne
½ cup sheep’s milk feta, crumbled
½ cup Bowery Basil, chopped
Salt and freshly ground black pepper, to taste
1. Preheat oven to 400ºF.
2. In a large sauté pan, heat oil. Add kale and sweat, 3 to 5 minutes. Add spinach, allspice, cumin, onion powder, and cayenne and cook until fragrant, 2 minutes. Turn off heat and stir in feta and basil. Set aside and let the veggies completely cool.
3. In a large bowl, whisk eggs, then stir in cooled sauté mixture and season with salt and pepper to taste.
4. In a greased, oven safe, non-stick deep dish pan, add egg mixture and bake until center is set, 30 to 40 minutes.
5. Let the frittata cool for 5 minutes and then cut into 6 to 8 slices.
Recipe developed by The Culinistas for Bowery Farming.