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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.

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