Kohlrabi Frittata

Ease of Preparation: Medium.

Yield:   4 servings.

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.