Sundried tomato and Boursin cheese frittata
This Frittata is a real crowd pleaser and will be the centerpiece of any brunch table. This sun-dried tomato and Boursin cheese frittata is rich, comforting, and full of bold Mediterranean flavor. Fluffy, oven-baked eggs form a tender base, while pockets of creamy Boursin melt throughout, infusing every bite with garlic-and-herb goodness. The sun-dried tomatoes add a deep, slightly sweet tang that balances the richness of the cheese and eggs beautifully.
Perfect for brunch, a light lunch, or an easy weeknight dinner, this frittata feels indulgent yet effortless. It’s savory, aromatic, and satisfying on its own, but also pairs wonderfully with a simple green salad.
Ingredients
10 Inch Non-stick Pan: It is important to that the handle is made out of an oven safe material and not plastic or rubber. If you don’t have one you can use a nonstick cake pan.
Eggs: For the most flavorful eggs use organic free range. Happy chickens produce the richest yolks with a striking deep orange color.
Heavy Cream: This is added to help give the frittata a nice creamy texture.
Sundried Tomatoes: The tomatoes lend a touch of acidity and sweetness to the final dish. If you do not wish to use store-bought sundried tomatoes. In a preheated 375 oven roast 8 ounces of cherry tomatoes with one tbsps. of olive oil for ten to fifteen minutes. You can find these in glass jars typically in the Italian section of your grocery store.
Boursin Cheese: This cheese is a soft and creamy French style cheese. Best known for its rich, spreadable texture and bold, savory flavor. It’s mixed with garlic and fine herbs, which give it a fragrant, slightly tangy taste with notes of parsley, chives and a hint of garlic. The cheese itself is smooth and buttery, almost whipped, so it melts easily into the frittata.
Baby Spinach: Baby spinach is a tender, young leafy green prized for its mild, fresh flavor and delicate texture.
Boursin and Sundried Tomato Frittata
Equipment
- 1 10 inch nonstick pan Oven safe handle
Ingredients
- 8 ea Large Eggs
- 1/4 cup Heavy Cream
- 1/3 cup Sundried Tomatoes in oil chopped and 1 Tbsp oil reserved
- 1/2 ea. Boursin Cheese With Herbs and Garlic
- 3 Oz. Baby Spinach Chopped
- 1 Tbsp Olive Oil
- 1 tsp Salt
Instructions
- Preheat oven to 350.
- Crack eggs into a bowl and add heavy cream.
- Mix until combined.
- To the bowl with the eggs, add the sundried tomatoes w/ oil, salt, and cheese. Set aside.
- Place non-stick pan over medium heat.
- Once hot place spinach and olive oil into pan.
- Cook until spinach is just wilted then turn off heat.
- Once off the heat add egg cheese mixture into pan and place in preheated oven.
- Bake for 10-13 minutes or until middle is set and not runny.
- Once out of the oven run a rubber spatula between eggs and the pan to loosen sides.
- Gently slide frittata onto plate or serving tray.
- Slice into 6 equal wedges and enjoy!
Serving Suggestion
- Crumble extra Boursin cheese on top for added richness.
- Add some chopped cooked bacon to the eggs before putting in the oven to make it more filling.
- This dish pairs nicely with any of your favorite brunch foods.
- If you have left over spinach you can turn it into a spinach salad to go with the frittata.
Tips and Tricks
- You can make this into amazing egg bites by baking the egg base in muffin trays. Just spray muffin tray with nonstick spray, then fill each muffin well about three quarters full and bake at 350 for the same amount of time.
- If using you are unable to mix by hand then use a blender and blend JUST the eggs with the cream and cheese.
- If your frittata is sticking to the bottom of the pan. Gently lift one corner and drizzle a little oil in between the frittata and the side and gently work your spatula around the outside.
