Potato Boursin Frittata

Time to Cook: 
22 min
Time to Prepare: 
5 min
Number of Servings: 
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When you're in need of something quick and delicious, this frittata comes to the rescue. With nothing more than good cheese, eggs, and potatoes you can whip up something warm and filling (not to mention tasty) for breakfast, lunch, or a light dinner. Serve with bacon or sausages and a salad to round things out. Feel free to experiment with the flavour of Boursin cheese that you choose, from garlic and herb to pepper or spicy. If you wanted to speed things up, frozen hashbrowns (thawed, of course) may be substituted for the shredded russet potato.

Simple and filling gourmet on the fly


2 medium russet potatoes

1/4 tsp fresh cracked pepper

1/4 tsp salt

6 green onions, chopped

8 eggs

about 3/4 of one package of chive Boursin cheese, or more if you wish


1. Pre-heat the oven to 375 F. Peel and rinse the potatoes before shredding coarsely with a box grater. Toss the shredded potatoes with salt and let sit in a bowl for about 4 minutes before squeezing the moisture out of them with your hands . The potatoes may discolor slightly during this process, but that's okay.

2. Whisk the eggs, salt, and pepper together. Set aside.

3. Heat the olive oil in a heavy ten inch skillet over medium heat. When it's good and hot, add the potatoes and green onion. Give them a stir and then cover and cook for about 4 minutes. Stir again, and cook about 3 minutes more.

4. Pour the eggs over the potatoes & crumble the Boursin over top. Place the skillet on the middle rack of the oven and cook for about 15 minutes, until set. Slice into pieces and serve warm.

Adapted from Epicurious