Adapted from a recipe by sharer Alice Kathryn Richardson, creator of The Clean Food Club website.
Serves 6
Ingredients:
6 eggs
2 kohlrabi bulbs and leaves, bulbs cut into small dice and leaves torn into small pieces
6 cups kale, roughly chopped
1 cup garlic scapes, cut into 1/4 inch pieces
½ cup grated cheese
1 tbsp Greek yogurt (or other dairy product such as milk), optional
1 lime
Salt and Pepper
5 tbsp olive oil
For the salad:
Put 1/3 of the diced kohlrabi to a bowl. Drizzle with 1 tbsp of olive oil, the juice of 1 lime, and season well with salt and pepper. Stir to combine.
Heat 2 tbsp olive oil in a large non-stick pan on medium high, until it starts to sizzle.
Add ½ cup of scapes and, cook for 1 minute.
Add the kale, season with salt and pepper. Cook for 3 minutes, or just until the leaves start to wilt.
Transfer to a serving dish. Add the marinated kohlrabi just before serving, and toss to combine.
For the frittata:
Preheat oven to 350°.
Heat 2 tbsp olive oil in a large non-stick pan on medium high, until it starts to sizzle.
Add ½ cup of scapes and cook for 1 minute.
Add the remaining diced kohlrabi bulb and all of the leaves, and season with salt and pepper. Cook until leaves are wilted and bulb pieces are tender and slightly browned, about 5 minutes.
While the kohlrabi sautés, crack all 6 eggs into a bowl. Lightly beat to break up the yolks. Stir in the optional yogurt or milk (it adds richness), season with salt and pepper. Set aside.
When the kohlrabi is finished sautéing, transfer it to a pie dish for baking. Sprinkle grated cheese evenly over the kohlrabi in the dish, and then pour the egg mixture over top.
Place the pie dish in the oven and bake for 20-25 minutes, until the edges are lightly browned and the eggs have set.
Cut into 6 wedges and serve each with a helping of the kale salad.
