1060 Bacon & Boursin Frittata

Published 03/24 2014 01:24PM

Updated 03/24 2014 01:46PM

1060 bacon & boursin frittata

4 ea whole plum tomatoes (quartered and oven dried on a roasting rack at 250 for 1 hour)

3 tblsp  10% blened olive and vegetable oil
1 ½ lb  yukon gold potatoes (peeled and sliced about 1/8 inch thick)

as needed pan spray

10 ea  large whole eggs
¼ cup  heavy cream
½ tsp  finely ground black pepper
1 tsp  kosher salt

4 oz  very high quality cooked bacon (fully drained & chopped)
1 ea  5.2 oz wheel of boursin cheese (broken into many small pieces)
4 tblsp  finely chopped chives
4 tblsp  finely chopped green onions


After you get the tomatoe quarters roasting, heat your oven to 350 and then place a large non-stick, oven-safe skillet on med-high heat for 3-4 minutes.

Add the oil to the skillet and then place the potato slices around in a circular fashion. Cook covered for 3-4 minutes and flip the potatoes over and repeat steps. the potatoes should turn slightly brown and become about 75% cooked.

Now liberally spray the sides of the skillet with pan spray and remove the pan from the heat. In a medium sized mixing bowl, whisk together the eggs, cream, black pepper and the salt and set aside. Now evenly place your roasted tomatoes all over the top of the potato bottom.

Next sprinkle the bacon pieces, boursin pieces, chives and green onions. Next, add the egg/cream mixture to the pan dispersing it all over the top of the ingredients and making certain that is it flowing to the bottom as well. Bake at 350 apprx.35-45 minutes or until it has no "giggle" left when you shake the pan. This recipe feeds 4-6 people. enjoy!

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