Recipe: Crustless Frittata With Hollandaise

Looking for a something dazzling to serve for brunch? This crustless frittata with hollandaise sauce is just the ticket. All you need is a blender, an oven, some muffin tins and the ingredients, of course. And a little patience. While hollandaise sauce tends to be one of the more difficult breakfast feats to pull off, the results can be marvelous. This recipe calls for the use of olive oil (instead of butter), which promises a little more consistency.

Egg Mixture Ingredients

9 eggs

1/3 cup of milk

1/4 cup of heavy cream

2 teaspoons of Fustini’s Tuscan Spice blend

1/8 teaspoon salt

1/8 teaspoon pepper

1 ½ cups cheese (your preference)

Filling Options (choose one)

2 cups of diced and cooked veggies (your preference)

1 – 1 ½ cups of chopped and cooked breakfast meat

Chicken or breakfast sausage with mushrooms and gouda

5 – 6 ounces of smoked salmon and cooked spinach with gruyere

Or ham and broccoli with cheddar cheese

Hollandaise Sauce

1/4 cup of a Fustini’s “Delicate SELECT” olive oil

3/4 cup of Fustini’s “Meyer Lemon” olive oil

3 egg yolks

5 Tablespoon warm water

2 Tablespoons of fresh-squeezed lemon juice

1/2 teaspoon of pepper (white pepper is best if you don’t want to see the flecks of pepper)

1/8 teaspoon of sugar

Kosher salt to taste

A dash of cayenne pepper

Directions

1. Preheat the oven to 350 degrees and grease the muffin cups very well. (Another hint: silicone muffin cups work great.)
2. Mix the veggies and meat along with 1 cup of your chosen cheese and fill your muffin cups at least halfway with the filling mix. Combine egg mixture (all but the cheese) and pour over to fill the rest of the cups. (The Chef recommends using a small measuring scoop, such as a 1/4 measuring cup, for control.)
3. Sprinkle the tops of each frittata with the rest of the cheese and place them into the preheated 350-degree oven for about 15-20 minutes. Once the cheese gets a bit browned on top, remove from the oven and let it sit for a few minutes before removing from the pan.  Place on plates or a serving platter and spoon over the Hollandaise sauce on each frittata.

Hollandaise Sauce Directions

1. Heat the olive oils together gently to 120 degrees. Combine yolks, 3 Tablespoons of warm water, lemon juice, salt, white pepper, sugar and cayenne in a blender. Pulse until combined. Pour heated oil into a heat safe-spouted measuring cup.
2. With the blender running, slowly add oil in a thin, steady stream. If the sauce is too thick, add up to 2 Tablespoons of warm water, 1 Tablespoon at a time, and process until desired consistency is reached. Salt to taste.

Recipe courtesy of Chef Christie Struck, Fustinis.com