Potato and Boursin Frittata
Transform your breakfast or brunch game with this irresistible Potato and Boursin Frittata, a creamy and herbaceous twist on a classic dish. Featuring tender Yukon gold potatoes, sautéed onions, and a luscious egg base infused with fresh parsley and chives, this frittata gets elevated by the addition of rich, garlicky Boursin cheese. Baked to perfection in a single skillet, it’s a one-pan wonder that’s beautifully golden on top and brimming with flavor in every bite. Ready in just 40 minutes and perfect for four servings, this recipe is a great option for lazy weekend mornings or an elegant brunch spread. Serve warm or at room temperature, garnished with extra herbs for a sophisticated, crowd-pleasing dish that’s as comforting as it is impressive.
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Recipe Information
Ingredients
- 3 pieces small Yukon gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium (diced) yellow onion
- 8 pieces eggs
- 0.25 cup whole milk
- 5.2 ounces Boursin cheese (Garlic & Fine Herbs flavor)
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the Yukon gold potatoes thoroughly and place them in a pot. Cover with water and bring to a boil. Cook for 8-10 minutes, or until just tender. Drain and let them cool slightly, then slice into 1/4-inch thick rounds.
In a 10-inch ovenproof skillet, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the sliced potatoes to the skillet and sauté for another 4-5 minutes, gently stirring occasionally to avoid breaking the potato slices.
In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, chopped parsley, and chives.
Carefully pour the egg mixture over the potato and onion mixture in the skillet, ensuring it is evenly distributed. Crumble the Boursin cheese over the top.
Cook on the stovetop over medium-low heat for 5-6 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
Remove from the oven and let it rest for 5 minutes before slicing. Use a spatula to loosen the edges if needed.
Serve warm or at room temperature, garnished with additional fresh herbs, if desired.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1711 mg | 570% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 16.5 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 583 mg | 45% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
