Potato and Boursin Frittata Recipe

Introduction

This frittata with potato and Boursin is a flavorful and satisfying dish perfect for breakfast, brunch, or a light dinner. Creamy Boursin cheese and tender Yukon Gold potatoes combine beautifully in a simple, oven-baked egg casserole.

Ingredients

• 8 large eggs
• Pinch of cayenne (optional but delicious)
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 3-4 cups peeled and diced Yukon Gold potatoes*
• 1-2 bunch scallions (green onions), chopped (about 1 cup)
• 1/2 package (about 3 oz) Boursin garlic-herb cheese, chilled

Instructions

1. Step 1: Put the oven rack in the middle position and preheat the oven to 375°F.
2. Step 2: In a bowl, whisk together the eggs, cayenne (if using), salt, and black pepper until just combined.
3. Step 3: Heat olive oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add the diced potatoes, stir once, then cover and cook until they begin to brown, about 4 minutes.
4. Step 4: Lower the heat to medium-high, stir the potatoes, and cook another 3-4 minutes. Add the chopped scallions, cover, and cook another 2 minutes.
5. Step 5: Stir the potato mixture, then cover and cook 3 minutes more or until potatoes are tender.
6. Step 6: Pour the beaten eggs evenly over the potato mixture and crumble the Boursin cheese over the eggs.
7. Step 7: Transfer the skillet to the oven and bake the frittata, uncovered, until set and just cooked through, about 15 minutes.
8. Step 8: Let the frittata cool slightly, then serve directly in the skillet or invert onto a plate.

Tips & Variations

• For extra flavor, try adding fresh herbs like thyme or parsley to the egg mixture.
• If you don’t have Yukon Gold potatoes, you can substitute with red potatoes or fingerlings.
• Use a nonstick skillet that is ovenproof to ensure easy cooking and cleanup.
• For a spicier kick, increase the cayenne or add a pinch of smoked paprika.

Storage

Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warm. The frittata is best enjoyed fresh but keeps well for quick meals later in the week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Boursin?

Yes, you can substitute with cream cheese mixed with garlic and herbs, goat cheese, or feta for a similar creamy texture and flavor.

Do I need an ovenproof skillet for this recipe?

Yes, using an ovenproof skillet is important because you start cooking the potatoes on the stove and finish the frittata in the oven. If you don’t have one, you can transfer the egg and potato mixture to a greased baking dish before baking.

Potato and Boursin Frittata Recipe

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★★★★★

4.4 from 720 reviews

• Author: lilan
• Total Time: 43 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

A savory frittata featuring tender Yukon gold potatoes and creamy garlic-herb Boursin cheese, enhanced with fresh scallions and a hint of cayenne for a subtle kick. This oven-baked dish is perfect for breakfast, brunch, or a light dinner, offering a satisfying combination of fluffy eggs and flavorful ingredients.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 8 large eggs
• Pinch of cayenne pepper (optional but delicious)
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper

Vegetables and Cheese

• 3–4 cups peeled and diced Yukon gold potatoes
• 1–2 bunches scallions (green onions), chopped (about 1 cup)
• 1/2 package (about 3 oz) Boursin garlic-herb cheese, chilled

Cooking Fat

• 1/4 cup olive oil

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Instructions

1. Preheat Oven: Position the oven rack in the middle and preheat your oven to 375°F (190°C) to prepare for baking the frittata.
2. Prepare Egg Mixture: In a bowl, whisk together the eggs, cayenne pepper if using, Kosher salt, and black pepper until just combined to ensure a uniform mixture.
3. Cook Potatoes: Heat the olive oil in a heavy, ovenproof 9- to 10-inch nonstick skillet over high heat until very hot but not smoking. Add the diced Yukon gold potatoes, stirring once, then cover and let them cook until they start to brown, approximately 4 minutes.
4. Continue Cooking Potatoes: Reduce heat to medium-high, stir the potatoes, and cook for another 3-4 minutes to deepen the browning and begin tenderizing.
5. Add Scallions: Add the chopped scallions to the skillet, cover, and cook for an additional 2 minutes to soften and marry flavors.
6. Finish Cooking Potatoes: Stir the potato and scallion mixture again, cover, and cook for 3 more minutes or until the potatoes are fully tender when pierced with a fork.
7. Combine and Bake: Pour the beaten egg mixture evenly over the potato and scallion mixture in the skillet. Crumble the chilled Boursin garlic-herb cheese over the eggs. Transfer the skillet to the preheated oven and bake uncovered until the frittata is set and just cooked through, about 15 minutes.
8. Serve: Remove the frittata from the oven and let it cool slightly. Serve it directly from the skillet or invert onto a plate for a beautiful presentation.

Notes

• Using Yukon gold potatoes offers a creamy texture and golden color that holds up well during cooking.
• The pinch of cayenne pepper is optional but adds a pleasant subtle heat to balance the creamy cheese.
• The skillet must be ovenproof to safely transfer from stovetop to oven; cast iron or heavy nonstick pans work best.
• Allowing the frittata to cool slightly before serving helps it set further and enhances flavor.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: frittata, potatoes, Boursin cheese, breakfast, brunch, baked eggs, scallions, Yukon gold potatoes, garlic-herb cheese