Here is a new recipe I recently tried. It is really good, but I have already thought of several ways to improve on it.
I am sharing the basic recipe now.
Once I play with the recipe and figure out what I am going to change or add, I will post the recipe with the changes.
Potato and Boursin Frittata
makes 4-6 servings
- 8 extra large Eggs
- 1 Tablespoon Canola Oil
- 2 Tablespoons Butter
- 2 cups freshly shredded Russet Potatoes (I used Yukon Potatoes)
- 5 Scallions, finely chopped
- 5-ounces Light Boursin Garlic and Herb Cheese
- Kosher Salt and freshly Ground Black Pepper
- Cayenne Pepper to taste (optional)
Shred the potatoes.
Chop the scallions using the white and green sections.
Place an oven rack in top position and preheat the broiler.
In a medium bowl, whisk together the eggs and season with salt and pepper.
Heat the oil and butter in an oven-proof 10-inch non-stick skilled over high heat until hot, but not smoking.
Add the potatoes, stirring to coat the potatoes in the butter and oil.
Cover and cook until the potatoes begin to brown, about 4-6 minutes.
Add the scallions, season with a pinch of salt, pepper and cayenne pepper and stir until combined with the potatoes.
Cover and cook for another 3-5 minutes. Check the potatoes for browning and tenderness.
You may need to stir, cover, and cook for a few more minutes until the potatoes are to your liking.
Add the eggs evenly over the potato mixture and place small dollops of the Boursin cheese over the eggs.
Reduce the heat to medium and cover for 3-5 minutes, or until the frittata is starting to set around the edges.
Uncover the skillet and place under the broiler until the frittata is just set, about 5-7 minutes.
Using a heat-proof rubber spatula, carefully loosen the edges of the frittata and slide onto a serving platter. Cut into wedges; serve warm or at room temperature along with sliced smoked salmon or prosciutto.
See more of our foods on our Facebook page!