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

5-ounces Light "Boursin" Garlic and Herb Cheese

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!

Printed from thegalleygourmet.net