This was my entry for this past week’s Twitter Black Box. It’s a fun challenge where cooks and chefs each create a dish that must contain the four ingredients chosen by the previous week’s winner. Last week, 2013 Winnipeg Gold Medal Plates champion, Diversity Food Services chef and all-around amazing person, Chef Kelly Cattani handily won the contest, choosing kale, anchovy, cheese and any pulse as the four black box ingredients for the coming week.
Assuming a few competitors would go the route of sautéed kale with anchovy breadcrumbs (although none did as of this writing) I wanted to be sure to think outside the norm. I came up with this quick frittata that not only packs a serious protein punch, but tastes great too. The lentils add a great texture and dimension that elevate this simple egg dish to another level of flavour.
Time: 30 minutes
Serves: 4
Ingredients:
2 tablespoons extra-virgin olive oil 4 anchovies (canned in oil) – chopped ½ red onion – thinly sliced 2 large leaves kale – stem removed and sliced 6 eggs – lightly beaten ½ cup canned lentils – rinsed and drained ¼ teaspoon red pepper flakes ¼ teaspoon fresh ground black pepper ¼ teaspoon kosher salt 4 ounces manchego cheese – gratedPreparation:
Preheat your oven to 350F. Place a skillet on medium heat and add the olive oil.
When the oil is hot, add the anchovies and onion, stirring occasionally for three minutes.
Add the kale to the skillet and sauté for three more minutes.
Stir in the eggs and all remaining ingredients except the cheese. Continue to stir gently for two minutes or until large curds begin to form in the eggs.
Sprinkle the cheese on top and place the skillet in the oven for fifteen minutes or until the egg mixture is firm.
Remove from heat, let rest for three minutes, then cut into wedges and serve.