Frittata With Dijon Hollandaise Sauce Food

FLUFFY STRATA RECIPE (OVERNIGHT BREAKFAST CASSEROLE)

Steps:

• Set out a large mixing bowl and a 9X13 inch (3 quart) baking dish. Grease the baking dish. Chop all necessary ingredients.
• In the mixing bowl, add the eggs, milk, salt, ground mustard, and garlic powder. Whisk well to break up all the yolks. Then stir in the cheeses, ham, scallions, and roasted red pepper.
• Tear the bread loaf into 1-2 inch chunks and place them in the baking dish.
• Pour the egg mixture over the top of the bread. Use a spatula to fold the bread over, gently, to make sure the ingredients are evenly distributed. Cover and chill until ready to bake.
• Let the strata recipe rest for at least one hour, so the bread soaks up all the eggs. Preheat the oven to 350 degrees F. (This is a fabulous make-ahead overnight recipe, so you can also preheat the oven in the morning.)
• Bake, uncovered, for 50-60 minutes, until the top is golden-brown and puffy in the center. Insert a sharp knife into the center to check that the eggs are set. If not, bake another 5-10 minutes. Then cool for 5 minutes before cutting. Serve warm!

FRITTATA WITH DIJON-HOLLANDAISE SAUCE

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.

FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

DIJON HOLLANDAISE SAUCE

Steps:

• Place egg product, lemon juice, mustard and pepper in blender container; cover. Blend on medium speed.
• Add hot butter gradually through feed tube, blending on low speed until mixture is well blended.

BLENDER HOLLANDAISE SAUCE

Steps:

• In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
• Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.