Ingredients |
12 Large eggs |
3 Cups heavy cream |
1 Teaspoon salt |
1/2 Teaspoon freshly ground black pepper |
1 Tablespoon butter |
6 Ounces yellow onion, diced |
15 Ounces diced tomatoes, drained |
1 Pound ROASTED TURKEY, diced |
4 Ounces TURKEY BACON, cooked crisp, drained and chopped |
1/2 Pound Cheddar cheese, shredded |
1/2 Pound Monterey Jack, shredded |
Three Cheese Mornay Sauce |
3-1/2 Cups half and half |
1/2 Cup sweet onion, finely diced |
2 Tablespoons butter |
2 Tablespoons flour |
2 Teaspoons Worcestershire sauce |
1/2 Teaspoon Tabasco sauce |
1/2 Teaspoon salt |
1/3 Cup Parmesan cheese, grated |
1/3 Cup Monterey Jack cheese, shredded |
1/3 Cup Swiss cheese, shredded |
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Frittata |
- Whisk together eggs, cream, salt and pepper; set aside.
- In a sauté pan, heat the 1 tablespoon butter over medium heat. Add onion and tomatoes, stirring well until the onion is soft. Set aside.
- Spray a ½-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 the entire pan, pressing lightly and saturating thoroughly.
- Bake in a preheated 350 degree F oven until puffed and set, about 45-55 minutes. If needed, cover with aluminum foil if the top appears too brown.
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Three Cheese Mornay Sauce |
- Heat 3½ cups half and half to 160 degrees F; set aside. Saute ½ cup onion in 2 tablespoons 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 and Tabasco sauces, salt and 1/3 cup each of Parmesan, Monterey Jack and Swiss cheeses.
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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.
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