From: Lynn's Paradise Cafe, Louisville, Kentucky.
Yield: 8 servings.
12 large eggs
3 cups heavy cream
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. butter
6 oz. yellow onion, diced
15 oz. diced tomatoes, drained
1 lb. roasted turkey, diced
4 oz. turkey bacon, cooked crisp, drained and chopped
1/2 lb. Cheddar cheese, shredded
1/2 lb. Monterey Jack, shredded
THREE-CHEESE MORNAY SAUCE:
31/2 cups half-and-half
1/2 cup sweet onion, finely diced
2 Tbsp. butter
2 Tbsp. flour
2 tsp. Worcestershire sauce
1/2 tsp. TabascoÆ brand pepper sauce
1/2 tsp. salt
1/3 cup Parmesan cheese, grated
1/3 cup Monterey Jack cheese, shredded
1/3 cup Swiss cheese, shredded
For Frittata: Whisk together eggs, cream, salt and pepper; set aside. In a sautÈ pan, heat 1 Tbsp. butter over medium heat. Add onion and tomatoes, stirring well until onion is soft. Set aside. Spray a half-sized hotel pan with non-stick cooking oil. Layer the following: Turkey, turkey bacon, onion-tomato mixture and cheeses. Slowly add the egg-cream mixture, pouring evenly over entire pan, pressing lightly and saturating thoroughly. Bake in a preheated 350°F oven until puffed and set, about 45-55 minutes. If needed, cover with aluminum foil if the top appears too brown.
For Three-Cheese Mornay Sauce: Heat 31/2 cups half-and-half to 160°F; set aside. Sautè 1/2 cup onion in 2 Tbsp. butter until translucent. Add flour, whisking to combine. Lower heat and cook about 1 minute. Pour in heated cream, whisking constantly. Reduce heat and bring to a simmer. Whisk until mixture begins to thicken. Add Worcestershire sauce and TabascoÆ brand pepper sauce, salt and 1/3 cup each of Parmesan, Monterey Jack and Swiss cheeses.
For Service: Cut into 8 portions; plate and cover with Three-Cheese Mornay Sauce. Offer with a side of cheese grits and hearty whole grain toast.
