Potato and Boursin Frittata

26/01/13 10:16 PM


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.  


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Posted by Michelle Darnell | in Food and Recipes | 66 Comments »

66 Comments on “Potato and Boursin Frittata”

  1. John Says:

    Oohhh that looks good!

  2. Thank you! It was good, but I have some ideas to make it better. I will be making it again in a week or so.

  3. augusta Says:

    Looks scrumptious! I will wait and try your personalized recipe. Thank you!

  4. talkavino Says:


  5. Sorrrryyy! 😉

  6. vanbraman Says:

    Looks really good. Now I must start thinking of what I will have for dinner. I have just finished my weekly post about my quest for a replacement for Home Pride bread so am really hungry now :-).

  7. I understand! I just ate and now I’m ready to go looking for a snack! 😉

  8. That looks beautiful! Yet another reason I get sad that I have an intolerance to eggs, because I want to eat that frittata. Enjoy a piece for me. 😉

  9. Well do! Sorry I don’t have a sub for eggs…. yet 😉 Thank you!

  10. hoogator Says:

    This has just worked its way into the meal plan for the coming week.


  11. Thank you! I will be updating it in a week or so. I’ll post the update then. Hope you enjoy it!

  12. Nicki ❥ Says:

    That looks delicious, I am definitely going to try it out!

  13. Thank you! It was really good, but I will be making some improvements to this basic recipe in a week or so. Please stop by to see what changes we make!

  14. Jueseppi B. Says:

    Reblogged this on The ObamaCrat.Com™ and commented:
    This is delicious from Bell Grove Plantation…..enjoy for brunch tomorrow.

  15. Another lovely and delicious sounding dish! I can’t wait to see your updates on it =0)
    I love Boursin so I imagine its super creamy- yum!! Would you say that basil chiffonade and sun dried tomatoes would work? (And then you’d replace the oil with EVOO)

  16. Oh yes! That one would be so delish! I used EVOO for the oil when I cooked this time so it should work for this too! Thank you!

  17. That sounds so delicious! And seems pretty simple too!

  18. It is good and very simple. Make is easy to do during the week for dinner. Thank you!

  19. Folasade Adeluola Says:

    Smiling .. I sometimes want more than food … Thanks anyway … I bet it is yuummmy …

  20. Thank you! It was good.

  21. robstewart1 Says:

    Thank you for stopping by and following ‘tasteand light’. Fritata with Boursin sounds yummy!

  22. You are so welcome! We look forward to seeing more of your blog in the future! Thank you!

  23. Looks good, Will have to try it. It is cold, wet and rainy here so I made Brunswick stew today.. I used a recipe from an Atlanta chef and put Jack Daniel’s barbecue sauce in the stew. Seemed right for a Tennessee girl from from home. It was yum, too!

  24. Oh Yum!!! I love a good Brunswick stew! Do you have the recipe on your blog? I would love to try it! Thank you!

  25. Wicked!

  26. Yes, I have to say it was 😉

  27. Jennifer Says:

    I’m not familiar with the cheese you used or what I would swap it with, but that looks really yummy 🙂

  28. It is just a crack spread that’s a little more upscale than the average. At my grocery, it was placed with the high end cheeses. Thank you!

  29. GrayFoxDown Says:

    Holy Feast of Falstaff! I always become decidedly hungry when I visit here.

  30. Sorry, but I love to share the fun! 😉 You need to keep a snack close at hand 😉

  31. tucsonmike Says:

    Very nice.

  32. Thank you!

  33. Thank you very much! I am so hungry now! 😀

  34. Sorry 😉 I forgot to warn everyone 😉 Thank you!

  35. Ha 🙂 Ok, no problem, I’ve just eaten 😀

  36. looks so delish!

  37. Thank you! It really was!

  38. That doesn’t sound too complicated, I expected a Fritata to be difficult to make. Sounds delicious – can’t wait to see you special spin on it!

  39. It wasn’t hard at all! Frittatas are hard at all. Mix, pour and bake. That’s it. We can’t wait to try some new ways. Thank you!

  40. That looks incredibly delicious! Going to have to try it. Thanks for visiting my blog!

  41. You are so welcome! We hope to see more of your blog in the future! It was really good! Thank you for stopping by!

  42. I’m coming to your house for breakfast. Great post. Dianne

  43. Thank you! Come on! We look forward to seeing you!

  44. Paula B Says:

    That looks delicious 😉

  45. Thank you! It really was!

  46. Sandra Says:

    Looks delicious.

  47. Thank you! It was really good!

  48. dcwisdom Says:

    I’m making it this week! Thanks!

  49. Great let us know how it comes out!

  50. I’m looking for the cookie contest info and don’t see it on the side bar. Did I miss the deadline?

  51. Nope, we have postponed it until a later date. We will be opening it back up soon! Hold on to that recipe!

  52. That looks good, I may have to try that!

  53. Thank you! Wait until I give it a little twist! Then let me know what you think!

  54. ok…I will be waiting. Going shopping this weekend will make sure I get the basic ingredients.

  55. Sounds good! We had someone already make it and they added some cilantro to it. I never thought of that!

  56. looks good, I am always looking for breakfast recipes. Thanks! DAF

  57. You are so welcome! And Thank you! We are too!

  58. Ti Says:

    I am gluten-free and this is one recipe I can actually make and enjoy.

  59. Cool! I didn’t even think of it like that!

  60. I love Boursin! And I’m always on the lookout for a new and yummy breakfast/brunch dish. This looks incredible!

  61. It really was! We really enjoyed it!

  62. swabby429 Says:

    Very tasty. I added a few leaves of fresh cilantro and garnished with a few more.

  63. Thank you! Cilantro, I never thought of that! Great idea!

  64. jericho777 Says:

    Reblogged this on Jericho777's Blog and commented:
    I actually make this and oh my gawd does it wake up a sleepy soul. But as a Southerner, I place it beside some good old hominy grits with a cap of goat cheese and a few jalapeno and banana peppers sprinkled over the grits 🙂
    I also on occasion add fried catfish to this wonderful meal…
    Great recipe virginiaplantation, Thank You 🙂

  65. Reblogged this on bearspawprint.

  66. Thank you for sharing us with your readers! We really appreciate it!