Easy like Sunday morning Frittata

In a household with two working parents and kids who seem busier than the adults, easy Sunday mornings are such a treat.   Usually, my husband and I wake up and catch up over chai. This is super special because my husband makes the chai. Some Sunday mornings, we all congregate in our kitchen.  Our kitchen table was made for a family of 3. So in our family of 4, three  people sit and one stands. Not the best way to have a four person conversation. For the last two weeks, Rachel went away to a 2 week pre-college program. It was the first time for her to be away by herself  for an extended period of time. We had a lot to talk about. Today, we all spent the morning chatting and catching up as a family. We all sat on the sofa over chai. What a great way to start the day!

After our leisurely catch up, it was time for breakfast. We needed something quick , filling and nutritious. A frittata is just that! Frittata  is basically a crustless quiche. What you put in a frittata depends on what it is that you have/want. I make a frittata based on ingredients I have on hand. So the ingredients listed are based on what I have from the CSA or what’s in my fridge. It’s really a nutrition packed meal. It’s so easy and filling too. Always make in a cast iron pan. If it’s seasoned correctly, it’s better than non stick and you don’t take the risk of ingesting those harmful non-stick chemicals. It’s a great way to get kids to eat veggies. you can add different types of vegetables, peppers, spinach, mushrooms. Today’s frittata includes kohlrabi, kale and corn. Kohlrabi is a vegetable that was selectively bred by farmers years ago from wild mustard. Crazy to think that one plant could be selectively bred to produce cabbage, cauliflower, brussel sprouts and kohlrabi. The idea of kohlrabi was scary to us. Never ate it , let alone never saw it before our CSA adventures.  According to  Food facts, Kohlrabi is rich in vitamins A, C and K, as well as B-vitamins. It also contains copper, manganese, iron, potassium, dietary fiber and calcium, and is rich in antioxidant compounds like phytochemicals and carotenes as well.Simply put, kohlrabi  tastes like a potato that has a hint of sweetness. Erica loves tortilla española, which is  a Spanish frittata made with potatoes. Substituting potatoes with kohlrabi is a sneaky and creative way to get kids to eat cool foods like kohlrabi. It does taste a bit different from potatoes but not much.

Food always brings families together. Usually we are eating and running.  Sunday morning breakfasts always get us to sit together and connect over that meal. Farm fresh frittata, chai, family, fellowship and love- a perfect Sunday morning.

Ingredients:

  • 1-2 kohlrabi( peeled and chopped) ( optional or use potatoes instead)
  • 1 cup lacinato kale chopped finely
  • 1 small onion ( or two shallot stems the flowers)
  • 1 garlic scape/2 cloves garlic
  • 3 strips of uncured nitrate-free  bacon(optional)
  • 1/2 cup sweet organic corn
  • 4-5 basic leaves finally chopped/julienned(ribbons)
  • salt and pepper to taste
  • 5-6 eggs beaten
  • paprika- a few dashes for color(optional)

Instructions:

  1. Pre-heat oven to 365ºF.
  2. In a cast iron pan(there’s no other way to make an amazing frittata) on medium heat on stove. When pan gets hot, place chopped bacon into pan. When fat is rendered,  and bacon is crisp, remove pieces from pan.
  3. You may remove all the bacon fat and cook with EVOO or leave bacon fat to cook the vegetables.{ There are many schools of thought, animal fat should be eliminated. Animal fat consumption should be limited. I am of the second school of thought- limit the consumption. Know how the animals are treated and buy locally.} If you don’t want bacon or its fat, just use EVOO and eliminate bacon altogether.
  4. In the oil/bacon fat, add onions and garlic( shallot flowers and garlic scape). Add two pinches of salt to mixture to accelerate browning.
  5. Next add, chopped kohlrabi and saute( 2-3 minutes).
  6. When browning of kohlrabi has started, add chopped kale. Saute and cook down vegetables.( 3-5 minutes)
  7. Add sweet organic corn, I had in the freezer. I used the corn after defrosting.
  8. Add salt and pepper to taste.
  9. Add paprika( optional).
  10. Add eggs into mixture in cast iron pan. Sprinkle basil , mix in. Sprinkle cooked bacon on top. Turn off heat in 5 minutes.
  11. Place pan into oven for 15 minutes until center of frittata is set( doesn’t jiggle).
  12. ENJOY! ( I like a little hot sauce drizzled over it)

 

 

 

 

 

 

 

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