Boursin Frittata


  • 10-12 eggs
  • 1/2 lb. bacon
  • 8-10 fingerling potatoes
  • 1 head broccoli
  • 1/2 white onion
  • 1 package Boursin cheese (5.2 oz.)
  • 1 tsp. garlic salt
  • 1 tsp. black pepper
  • 1/4 tsp salt
  • fresh green onions for garnish
  • drizzle of avocado oil


Wash and slice the fingerling potatoes, onion, and broccoli. (The fingerling potatoes I bought were delightfully pink, but any potato would work.) In a large skillet, heat the avocado oil and add the potatoes and onions. Cook down for about 10 minutes so the potatoes begin to soften. Sprinkle salt over the potatoes about halfway through. Add the broccoli and cooked bacon and continue cooking for another 5 minutes.

Whisk the eggs, garlic salt, and pepper until smooth and well incorporated. Turn the heat off and pour the eggs over the potato mixture. Spoon dollops of Boursin cheese evenly across the top.

Bake in a 350 degree oven for 30 minutes or until the eggs are set. Let cool for 5 minutes before slicing and serving. Garnish with green onions.

**Serves 4-8

Wine Pairing Suggestion

Cannonball Sauvignon Blanc 2019

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