Potato and Boursin Frittata


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.  


See more of our foods on our Facebook page!

Facebook Link


66 thoughts on “Potato and Boursin Frittata

  1. John says:

    Oohhh that looks good!

  2. talkavino says:


  3. 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 :-).

  4. 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. 😉

  5. hoogator says:

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


  6. Nicki ❥ says:

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

  7. Jueseppi B. says:

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

  8. 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)

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

  10. Folasade Adeluola says:

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

  11. robstewart1 says:

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

  12. 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!

  13. Jennifer says:

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

  14. GrayFoxDown says:

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

  15. tucsonmike says:

    Very nice.

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

  17. 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!

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

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

  20. Paula B says:

    That looks delicious 😉

  21. Sandra says:

    Looks delicious.

  22. dcwisdom says:

    I’m making it this week! Thanks!

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

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

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

  26. Ti says:

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

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

  28. swabby429 says:

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

  29. 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 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s