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 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.