Hot Brown Frittata

Whisk together eggs, cream, salt and pepper; set aside.

In a sauté pan, heat the 1 tablespoon butter over medium heat. Add onion and tomatoes, stirring well until the onion is soft. Set aside.

Spray a 1/2-sized hotel pan with non-stick cooking oil. Layer the following: turkey, turkey bacon, onion-tomato mixture and cheeses.

Slowly add the egg-cream mixture, pouring evenly over the entire pan, pressing lightly and saturating thoroughly.

Bake in a preheated 350 degree F oven until puffed and set, about 45-55 minutes. If needed, cover with aluminum foil if the top appears too brown.

Heat 3-1/2 cups half and half to 160 degrees F; set aside.

Saute 1/2 cup onion in 2 tablespoons butter until translucent. Add flour, whisking to combine. Lower heat and cook about 1 minute.

Pour in heated cream, whisking constantly. Reduce heat and bring to a simmer. Whisk until mixture begins to thicken.

Add Worcestershire and Tabasco sauces, salt and 1/3 cup each of Parmesan, Monterey Jack and Swiss cheeses.

Cut into 8 portions; plate and cover with Three Cheese Mornay Sauce.

Offer with a side of cheese grits and hearty whole grain toast.