Veggie Frittata with Boursin Cheese
6-8 Servings
Yield
15-20 Minutes
Prep Time
1 Hour
Cook Time
Ingredients
For the Roasted Tomatoes:
1 Pint Cherry or Grape Tomatoes
1 Tablespoon Olive Oil
½ Teaspoon Kosher Salt
Freshly Ground Pepper, to Taste
1 Tablespoon Fresh Basil or Herb Blend, Chopped
For the Frittata Filling:
8 Large Eggs
¼ Cup Heavy Cream
Kosher Salt, to Taste
Freshly Ground Pepper, to Taste
Roasted Tomatoes, (Prepared)
2 Cups Arugula
Fine Garlic & Herb Boursin Cheese, Broken into Pieces, Plus More for Topping
For the Arugula Salad:
2 Cups Fresh Arugula
1 Tablespoon Olive Oil
1 Teaspoon Lemon Juice
Kosher Salt, to Taste
Freshly Ground Pepper, to Taste
Instructions
Roast the Tomatoes:
1. Preheat the oven to 400°F..
2. Place the halved cherry tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with chopped herbs, salt, and pepper.
3. Roast in the oven for 30-40 minutes, or until the tomatoes are soft and slightly caramelized. Set aside to cool slightly.
Prepare the Frittata Filling:
4. In a mixing bowl, whisk together the eggs and heavy cream until smooth and well-combined. Season with salt, and pepper.
5. Once the tomatoes are slightly cooled, add them to the base of a 10-inch round baking dish (or cast iron skillet). Top with arugula, and Boursin cheese.
6. Pour the egg mixture evenly over the top.
Bake the Frittata:
7. Place the frittata into the oven and bake for 30-35 minutes.
8. Remove from oven and allow to cool slightly before topping.
Prepare the Arugula Salad:
9. In a small bowl, toss the fresh arugula with olive oil, lemon juice, salt, and pepper until lightly dressed.
Assemble the Frittata:
10. Once the frittata is cooked and set, remove it from the oven and let it cool for a few minutes.
11. Top the frittata with the lightly dressed arugula salad and a few more crumbles of Boursin.
Serve:
12. Slice and serve the frittata warm.
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