Here is the recipe for that breakfast dish I mentioned in my last post! As I said, I have already made this twice since we have been home from Mendocino, and I think I could eat it again this weekend. It's beyond. I made it for Cheryl and when I asked her if she preferred this or baked oatmeal, and she didn't think before she emphatically replied "THIS!".
Atrium B&B Potato and Boursin Frittata
Serves about 4 people
- 8 large eggs
- 1/4 tsp salt and pepper (each)
- 1/4 cup olive oil
- 2 cups frozen shredded hash brown potatoes
- 1 cup chopped scallions
- 1 5-oz package of Boursin garlic and herb cheese (this is what makes it!)
Preheat oven to 375 degrees.
Whisk together eggs, salt, and pepper until just combined.
Heat oil in an ovenproof 9-10 inch skilled over high heat until very hot but not smoking. Add the potatoes and scallions to the oil, stirring once, then cover and cook until beginning to brown (about 4 minutes).
Stir the potato mixture once more, then cover and cook 3 minutes more.
Pour beaten eggs evenly over potato mixture and crumble the Boursin cheese over the eggs. Transfer the skillet to the oven and bake, uncovered, until set and just cooked through (about 15 minutes).
Slide onto plate and serve.
Optional: accompany with sliced smoked salmon or prosciutto.