Gusto TV Kohlrabi Frittata Recipe - A Savory Oven‑Baked Frittata with Bacon, Potatoes & Fresh Herbs

Kohlrabi Frittata Recipe

This Kohlrabi Frittata recipe brings together crispy back bacon, tender potatoes, sweet kohlrabi, and aromatic leeks baked into a fluffy, herb‑infused egg custard for a hearty breakfast, brunch, or light dinner. Featured on A Is For Apple 2, this recipe pairs nutrient‑rich kohlrabi with basil, thyme, and creamy eggs to create a wholesome, comforting dish that’s easy to recreate at home and perfect for a weekday meal or weekend gathering.

The Inspiration

Frittatas are beloved for their versatility and rustic charm, and host Robert Jewell brings a farm‑to‑table twist to this classic in the Kaffir Lime & Kohlrabi episode of A Is For Apple 2. Kohlrabi—an underused but delicious cabbage‑family vegetable—adds mild sweetness and a tender bite once sautéed. Paired with golden potatoes, savoury back bacon, and aromatic leeks, this frittata achieves the perfect balance of textures and flavours. Fresh basil and thyme add brightness, while the cast‑iron cooking method ensures crisp edges and a soft, custardy interior. Viewers appreciate how this recipe transforms simple produce into a nutritious dish suited for breakfast, brunch, or an easy dinner. Like many of Robert’s recipes, it highlights seasonal produce and approachable, home‑cooked comfort.

Ingredients

3 tablespoons (45ml) canola oil, divided
4 slices back (peameal) bacon
1 cup (240ml) peeled potatoes cut in ½-inch cubes
1 kohlrabi, peeled and cut into ½-inch cubes
1 Spanish onion, chopped
1 garlic clove, finely chopped
1 small leek, sliced
½ teaspoon (3ml) red pepper flakes
8 large eggs, beaten
¼ cup (60ml) 35% cream
Salt and pepper
2 tablespoons (30ml) chopped fresh basil
1 sprig of thyme, chopped

Method

Preheat oven to 400 degrees.
In a large skillet, heat half the oil over medium-high heat.
Cook bacon in hot pan on both sides for 3-4 minutes each.
Once cooked, remove bacon from pan and reserve.
In a separate pan, heat remaining oil over medium-high heat.
Add potatoes and kohlrabi cubes, and cook for 12-15 minutes, stirring occasionally.
Once potatoes and kohlrabi are soft, add onion, garlic, leek and red pepper flakes.
Cook for 3-4 minutes, or until onions and leeks are soft.
Cut cooked bacon into small pieces, and add to pan.
In a mixing bowl, whisk together eggs, cream, salt and pepper.
Add basil and thyme to pan, stir. Then pour egg mixture over top.
Cook for 2-3 minutes, or until edges are cooked and top starts to bubble.
Transfer skillet to hot oven, and cook for 6-7 minutes.
Once frittata is cooked, remove from oven.
Cut into equal portions, and serve hot.

Serving Suggestions

This Kohlrabi Frittata makes a satisfying breakfast, hearty brunch dish, or light dinner. Pair it with a mixed‑green salad, sliced tomatoes, or roasted vegetables for a complete meal. It also goes well with warm crusty bread or toasted sourdough. For beverages, pair with herbal teas, citrus‑infused sparkling water, or brunch favourites like mimosas or iced coffee. To elevate presentation, garnish plates with extra basil or thyme, freshly cracked pepper, or thin slices of raw kohlrabi for crunch. This dish is equally delicious warm, room‑temperature, or chilled for meal‑prep lunches, making it exceptionally versatile.

Final Thoughts

This Kohlrabi Frittata recipe celebrates fresh produce and simple cooking techniques, turning everyday ingredients into a nourishing and flavorful meal. With tender potatoes, sweet kohlrabi, savoury bacon, and aromatic herbs, every bite delivers balance and comfort. Host Robert Jewell showcases how this seasonal star—kohlrabi—can shine in familiar dishes, making it accessible to home cooks. Whether you’re hosting brunch, preparing a quick dinner, or looking to explore new vegetables, this frittata is delicious, wholesome, and wonderfully adaptable.

Find more recipes from A is for Apple here!