Frittata With Dijon-Hollandaise Sauce

• 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
• DIJON-HOLLANDAISE SAUCE
• 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

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.

cream cheese, flour, egg, red onion, garlic, zucchini, chanterelle mushrooms, yellow sweet pepper, fresh basil leaf, swiss cheese, salt, white pepper, egg yolks, lemon, salt, cayenne pepper, unsalted butter, coarsegrain

Taken from www.food.com/recipe/frittata-with-dijon-hollandaise-sauce-265057 (may not work)