Frittata With Dijon-Hollandaise Sauce

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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Greast 12" tart pan with removable bottom.
  • Preheat oven to 300.
  • Whip together cream cheese, flour and eggs. Set aside.
  • Chop finely, process, or grate: red onion, garlic, zucchini, chanterelle mushrooms, yellow sweet pepper, and fresh basil leaves.
  • Place mixture into a cloth napkin and squeeze out all excess moisture. Then place mixture into large mixing bowl.
  • To the cream cheese mixture, add 8 more eggs, the grated Swiss cheese, salt and white pepper. Whip together well.
  • Add cheese-and-egg mixture to mixing bowl of chopped vegetables. Blend well. Pour batter into the prepared pan.
  • Bake at 300 for 1 hour. Just before the Frittata comes out of the oven, prepare the sauce.
  • DIJON-HOLLANDAISE SAUCE:.
  • In a double boiler, whip egg yolks and lemon juice until mixture has a custard-like consistency. Add salt, white pepper, and cayenne pepper.
  • In a separate pan, melt butter, then add it very slowly, a few drops at a time, to the egg uolk mixture, whipping constantly.
  • Add mustard, blend well.
  • Top Frittata with Dijon-Hollandaise Sauce.
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