Harvest Fresh Kohlrabi Spiral Frittata

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Servings 3-4 people

Prep. Time 10 mins

Cooking Time 30-35 minutes

    • 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).



    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 the 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 cooking for 2-3 minutes or until the bottom sets into the skillet.

    Bake for 20-25 minutes or until you pierce with a skewer (or fork), and the skewer comes off clean and the edges of the noodle pie are lightly golden brown.