Frittata With Dijon-Hollandaise Sauce |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Haven't made this yet - but looking forward to giving it a try. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup flour |
1 dozen egg |
1 red onion |
5 garlic cloves |
3 zucchini |
4 chanterelle mushrooms |
1 yellow sweet pepper |
1/4 cup fresh basil leaf, chopped and loosely packed |
1/4 lb swiss cheese, grated |
3/4 teaspoon salt |
1/4 teaspoon white pepper |
3 egg yolks |
1/2 lemon, juice of |
1/4 teaspoon salt |
2 dashes cayenne pepper |
1/4 cup unsalted butter, softened |
2 tablespoons coarse-grain dijon mustard |
Directions:
1. Greast 12 tart pan with removable bottom.
2. Preheat oven to 300.
3. Whip together cream cheese, flour and eggs. Set aside.
4. Chop finely, process, or grate: red onion, garlic, zucchini, chanterelle mushrooms, yellow sweet pepper, and fresh basil leaves.
5. Place mixture into a cloth napkin and squeeze out all excess moisture. Then place mixture into large mixing bowl.
6. To the cream cheese mixture, add 8 more eggs, the grated Swiss cheese, salt and white pepper. Whip together well.
7. Add cheese-and-egg mixture to mixing bowl of chopped vegetables. Blend well. Pour batter into the prepared pan.
8. Bake at 300 for 1 hour. Just before the Frittata comes out of the oven, prepare the sauce.
9. DIJON-HOLLANDAISE SAUCE:.
10. In a double boiler, whip egg yolks and lemon juice until mixture has a custard-like consistency. Add salt, white pepper, and cayenne pepper.
11. In a separate pan, melt butter, then add it very slowly, a few drops at a time, to the egg uolk mixture, whipping constantly.
12. Add mustard, blend well.
13. Top Frittata with Dijon-Hollandaise Sauce.
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