Frittata With Dijon-hollandaise Sauce

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 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

Recipe

• 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 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, 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.