FRITTATA WITH DIJON-HOLLANDAISE SAUCE

Frittata With Dijon-Hollandaise Sauce image

Provided by Bobbie

Categories Breakfast

Time 2h

Yield 6 serving(s)

Number Of Ingredients 18

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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

Steps:

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.