Lobster Frittata

Inspired by The Capital Grille

INGREDIENTS:
Whole Eggs 12
Heavy Cream 1 cup
Kosher Salt 1 tsp
Black Pepper, fresh ground ½ tsp
Chive, sliced 1 tbsp
Roasted Red Peppers, ½” dice ½ cup
Swiss Cheese, Shredded 1 cup
Cooked Lobster Meat 2 cup
Hollandaise Sauce ½ cup
Truffle Oil 2 tsp
Poached Lobster Tail (optional) 6

PREPARATION:
1. In a large bowl, whisk together eggs, heavy cream, salt, pepper and chives.
2. Spray a large muffin tin with non-stick spray.
3. Pour egg mixture evenly into 6 muffin sections.
4. Divide lobster, swiss cheese and red pepper evenly over the 6 tins.
5. Place pan in a pre-heated 300-degree oven for 30 to 40 minutes until eggs reach an internal temperature of
180 degrees, and are slightly brown on top.
6. Remove eggs from oven, allow to cool for 5-10 minutes, until they are firm enough to remove from tins.
7. While eggs are cooling, add truffle oil to hollandaise, and set aside.
8. Remove eggs from muffin tin, place on a baking sheet and back in 300-degree oven for 4-5 minutes to re-
heat.
9. Serve hot, topped with truffle hollandaise a poached lobster tail (optional).

This dish may also be prepared by cooking in glass pie dish following the same instructions.

Recipe serves 6.