Eggs-- I love them. I love them softly scrambled, fried, soft boiled, and poached. I love them with a piece of buttered toast, on a bed of stone ground grits, or even over a spoonful of leftover beans. The are the obvious choice for breakfast or brunch, but they are also my go to for a quick and light weeknight meal. This recipe is the perfect example. The eggs are set over a bed of browned hash browned potatoes and topped with dollops of creamy Boursin garlic and herb cheese.
Frittatas are wonderfully versatile from their ingredients to when and how you serve them. We enjoyed the above picture this past weekend for brunch while it was still warm from the oven. We had other items on the menu, so there were a few slices of frittata leftover that I packed for school and work lunches to be enjoyed at room temperature.
The original recipe called for frozen potatoes, but I use freshly grated or if I am hosting a large crowd, I purchase the refrigerated hash browns to save time and extra dishes. I also like the taste and texture of Light "Boursin" in lieu of the full-fat. Served with slices or smoked salmon or prosciutto (both equally delicious, but I prefer the salmon) and pinch of cayenne for a little kick, it is a satisfying start or end to the day.
Potato and Boursin Frittata
makes 4-6 servings
8 extra large eggs
1 Tablespoon canola oil
2 Tablespoons butter
2 cups refrigerated shredded hash brown potatoes or freshly shredded russet potatoes
5 scallions, finely chopped
Kosher salt and freshly ground black pepper
Cayenne pepper to taste (optional)
Accompaniment: sliced smoked or prosciutto
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 and 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. Enjoy!
Source: Gourmet, December 2005