Hot Brown Frittata

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

Three Cheese Mornay Sauce 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

Frittata

   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.