Potato And Boursin Frittata
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
55
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 375°F
2
Whisk together eggs, salt, and pepper until just combined
3
Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking
4
Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes
5
Stir potato mixture once, then cover and cook 3 minutes more
6
Pour beaten eggs evenly over potato mixture and crumble cheese over eggs
7
Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes
8
Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately
9
Put oven rack in middle position and preheat oven to 375°F
10
Whisk together eggs, salt, and pepper until just combined
11
Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking
12
Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes
13
Stir potato mixture once, then cover and cook 3 minutes more
14
Pour beaten eggs evenly over potato mixture and crumble cheese over eggs
15
Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes
16
Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately