Dietz and Watson And Chef Walter Staib
Chef Staib made a very delicious dish this week made with Dietz & Watson's all natural chicken sausage.
This frittata uses the best of winter produce, a favorite among healthy eaters and foodies, kale. Kale is known for its dark leafy appearance and beneficial vitamins and nutrients. It grows well in the cold weather months, so it perfect for this time of year.
Serve this frittata with for a pre-holiday brunch or when family stays for several days for holiday get together. It can be served for brunch, lunch or even a light dinner. It's ideal any time of day because it is a complete meal with veggies, all natural chicken, eggs and it's delicious.
For more information, please visit: http://www.dietzandwatson.com/and http://www.staib.com/
Kale-Andouille Frittata
A Recipe by Chef Walter Staib
This dish is wonderful in cool months, early spring or fall and winter, because it uses kale, a hearty green. It would be wonderful with any cold weather dark leafy green, such as mustard greens, beet tops or any variety of kale. The greens add nutritious vitamins and fiber to the recipe while the all natural chicken andouille adds plenty of lean protein and exciting flavor.
4 tablespoons extra-virgin olive oil
1/2 lb. kale, cleaned and chopped
1 large onion, thinly sliced
1/2 lb. Dietz & Watson all natural chicken andouille, sliced lengthwise and cut into half moons
2 cups Dietz & Watson picante provolone, divided
8 large eggs
1/2 cup cream
Salt and freshly ground pepper, to taste
1/2 tsp paprika
1 pinch fresh nutmeg
1 pinch crushed red pepper flakes
Heat 1 tablespoon olive oil in a large skillet over high heat. Add the kale and cook until wilted, 3 to 5 minutes. Remove from heat and set aside.
In a 10-inch ovenproof skillet, heat 1 Tbs. olive oil over medium heat. Add the onions and cook, stirring frequently, until tender. Add the kale and let cool slightly.
Heat the oven to 350°F. In a bowl, whisk the eggs with the cream, salt and pepper. Combine the andouille, onions, kale, and with the egg mixture, folding them in gently. Fold in 1 ½ cups picante provolone cheese.
Wipe out the skillet, add the remaining 2 tablespoons olive oil and return it to medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes. Uncover the pan and sprinkle the remaining ½ cup cheese on top. Transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.
Alternately, pour all ingredients into a glass 9 x 13-inch baking dish and bake for 45 minutes, or until set.
Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for at least 10 minutes before cutting. Serve warm or at room temperature.
