Boursin and Sundried Tomato Frittata
Servings: 6
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!