I’ve been feverishly writing this cookbook and I almost didn’t post today, but I just had to share this insanely delicious and farmer’s market fresh frittata recipe with you.
I made it this morning and I practically had to pry the skillet out of Lu’s hands because he couldn’t stop eating it – I guess that’s a good sign. Plus, he’s never had kohlrabi noodles before!
Actually, I picked up all of these ingredients at the farmer’s market on Saturday morning and had leftover Asiago cheese in the refrigerator, so I whipped this up pretty quickly!
When I went to the farmer’s market, the farmer who runs it came over to me and sweetly told me, “I was waiting for you!” because he saved me some extra large zucchinis. The zucchinis were HUGE and I’m so excited to spiralize them this week.
We had a great conversation – he’s even going to a Williams Sonoma spiralizer class today in Bridgewater, NJ! He’s been inspired by my blog and says it gives HIM some cooking ideas. Fancy that!
Add that to the long list of reasons why I love shopping at farmer’s markets.
The kohlrabi noodles are precooked in this recipe before being stuck in the oven to set in with the frittata, which, as Lu put it, “tastes like a potato.” Of course, kohlrabi is very low in calories and carbs, unlike a potato – count that as a win!
The corn and basil make this frittata fresh and summery and the Asiago cheese gives it that salty, nutty tastiness
If this frittata doesn’t make you want to spiralize a kohlrabi, check your pulse! If you can’t find any kohlrabis near you, you can substitute in potato or zucchini noodles for a similar texture and color.
Alright, off to write more of this cookbook and hopefully squeeze in some time to watch some of the World Cup final!
What do you like to add to your frittatas?
Nutritional Information & Recipe
Farmer’s Market Kohlrabi Noodle Frittata
- 1 head of corn
- 5 pieces of bacon
- 10 eggs beaten
- 5 pieces of basil ribboned
- 1/4 cup shredded asiago cheese
- salt and pepper to taste
- 1/2 tablespoon extra virgin olive oil
- 1 large garlic clove minced
- pinch of red pepper flakes
- 1 kohlrabi peeled, Blade C
- Preheat the oven to 375 degrees.
- Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for 2 more minutes or until easily pierced with a fork and drain into a colander. Rinse with cold water so it's easier to handle and then shave the kernels off with a knife into a bowl. Set bowl of kernels aside.
- While the corn is cooking, place a large skillet over medium-high heat, coat with cooking spray and cook the bacon until crispy, in batches, if needed. Set aside on a paper towel lined plate and crumble.
- Once bacon and corn are cooked, add to a bowl with the eggs, basil and asiago cheese. Season with salt and pepper and set aside.
- Set a 10 or 12" skillet (preferably cast iron) over medium heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and cook until mostly wilted. Once wilted, pour in the egg mixture evenly over the kohlrabi.
- Let cook for 2-3 minutes or until the bottom sets into the skillet.
- Bake for 20-25 minutes or until when you pierce with a skewer (or fork), the skewer comes out clean and the edges of the frittata are lightly golden brown. Serve for 4 or 8.