Hot Brown Frittata
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
3-1/2 cups half and half
1/2 cup sweet onion, finely diced
2 Tbsp. butter
2 Tbsp. flour
2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. salt
1/3 cup Parmesan cheese, grated
1/3 cup Monterey Jack cheese, shredded
1/3 cup Swiss cheese, shredded
Whisk together eggs, cream,
salt, and pepper; set aside. In a sauté pan, heat
the 1 Tbsp. butter over medium heat. Add onion and tomatoes,
stirring well until the onion is soft. Set aside. Spray
a large casserole dish 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. Makes 8 servings.
Three Cheese Mornay Sauce
Heat 3-1/2 cups half and half
to 160 degrees F; set aside. Saute 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
and Tabasco sauces, salt, and 1/3 cup each of Parmesan,
Monterey Jack, and Swiss cheeses.