Harvest Fresh Kohlrabi Spiral Frittata

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Servings 3-4 people

Prep. Time 10 mins

Cooking Time 30-35 minutes

Ingredients
    1 package of Harvest Fresh Kohlrabi Noodles 1 ½ cups of frozen corn 1 package of diced pancetta 8 eggs (beaten) 5 pieces of basil, sliced lengthwise in ribbons ½ cup of grated Parmesan cheese ½ tablespoon of extra virgin oil 2 large garlic cloves (minced) Pinch of red pepper flakes. Salt and pepper (to taste).    
Directions
    Preheat the oven to 375 degrees. Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for two more minutes and drain into a colander. Rinse with cold water to stop cooking, and Set bowl of kernels aside. Place a large skillet over medium high heat, coat with cooking spray and cook the diced pancetta until crispy. Set aside on a paper towel lined plate. Once bacon and corn are cooked, add to a bowl with the eggs, basil and Parmesan cheese. In a cast iron skillet, warm on medium heat. Once hot, add in the garlic and red pepper flakes and cook for 30 seconds- or until fragrant. Add in the Kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and until mostly wilted. Once wilted, pour in the egg mixture evenly over the Kohlrabi. Allow to 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 of clean and the edges of the noodle pie are lightly golden brown.