Whisk together the eggs, cream, 1 tsp. salt and pepper; reserve.
In a sauté pan, heat 1 tbsp. butter over medium heat. Add onion and tomatoes, stirring well, until the onion is soft; reserve.
Spray a 13 x 9 x 3-inch pan with non-stick cooking spray. Layer the turkey, turkey bacon, onion-tomato mixture, Cheddar cheese and 1/2 lb. Monterey Jack cheese. Slowly add the egg-cream mixture, pouring evenly over the entire pan. Press lightly and saturate throughout.
Bake in an oven preheated to 350°F until puffed and set, about 45 to 55 minutes. (If needed, cover with aluminum foil if it appears to be browning too quickly.)
To serve: Cut frittata into 12 portions. Plate and cover with Mornay Sauce. Serve with cheese grits and whole grain toast.
In a saucepan, heat the half-and-half to 160°F; reserve. Sauté onion in the butter until translucent. Add flour, whisking to combine. Reduce heat and bring to a simmer. Continue whisking until mixture begins to thicken. Add Worcestershire sauce and hot red pepper sauce, salt and cheeses. Reserve.
Other Recipe Information
Recipe and image furnished by Plate’s Turkey Inspiration insert.