Whenever I say frittata, Derek breaks into song with Hakuna Frittata (like in the lion king, but about frittatas)... so this kohlrabi-packed frittata is named in honor of his vocal abilities. To initiate the week of kohlrabi, try this out for any meal of the day! Think of a frittata like an omelet if you want to have it for breakfast or a quiche if for brunch or a Spanish-style tortilla if for lunch or dinner. It's a great way to use kohlrabi, but as noted in the last post, you can sub in broccoli stems and other greens if you can't find kohlrabi. Oh, and one last thing, please be sure to sing hakuna frittata while making this dish.
-1 medium onion, chopped
-3-4 cloves garlic, minced
-1 large kohlrabi (or more), sliced thinly
-stems from kohlrabi greens, sliced thinly
-1 large bunch of kohlrabi greens, sliced thinly
-6 eggs, beaten and seasoned
-1/4-1/2 c sharp white cheddar, shredded
-> Sautè onion and garlic over medium heat in a small (omelet-sized) pan until well mixed. Add stems from kohlrabi greens. Cook for a few minutes, and then add kohlrabi. Cook until onions are translucent and kohlrabi is fork tender. Add greens. Mix in and cook until just wilted.
Meanwhile, season beaten eggs with salt, pepper, and thyme. When greens are wilted, pour eggs over vegetable mixture. Mix gently so that eggs fill all the gaps between veggies. Cook over medium-low heat *without stirring* until the mixture begins to set up underneath (the top will still be runny), or in my case until you start to smell burning eggs. :)
Top with cheese. Put the oven on broil, and pop it in until cheese is melted and golden and eggs have puffed up. Let cool a few minutes. Then, slice like pie and serve in wedges. Sprinkle with parsley or other fresh herbs if desired. Would also be good with a drizzle of plain yogurt. Mmmmm....
~*TIP: If you're not so sure about how oven-safe your pan handle is, you can cover it with aluminum foil before putting it in the oven to protect it from the heat.*~