Kohlrabi has a fresh, cabbage like flavor and can be eaten raw in salads or cooked. I love to roast it and eat it as a simple side with a bit of garlic and lemon. In this recipe, use the kohlrabi greens as well as the bulb. This frittata will serve 2 and makes a nice addition to a brunch along with a salad.
This version is dairy free but feel free to add feta or parmesan to make a richer frittata. The greens really fill this frittata but it holds together nicely.
2 tbsp olive oil
1 clove garlic, minced
1 bunch swiss chard, stems removed, roughly chopped
1 kohlrabi, stems removed, leaves chopped, bulb thinly sliced
1 roma tomato, concasse
1/4 red onion, thinly sliced
Preheat oven to 350. Toss 1 tbsp of the oil and 1/2 the minced garlic with the sliced kohlrabi bulb. Roast in the oven for 10 minutes. Set aside.
In a large saute pan, heat the remaining olive oil and the garlic. Add the greens and cook until soft and wilted, about 15 minutes. Meanwhile, in a bowl, crack the eggs and scramble lightly. Add the tomatoes and red onion and stir to combine. Add the cooked greens to the bowl and stir.
Pour into a an oiled pie pan. Place the roasted kohlrabi on top and bake for 30 minutes or until the eggs have set completely. Allow to cool slightly before serving.