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Veggie Frittata with Boursin Cheese.
6 ServingsYield
20 MinutesPrep Time
60 MinutesCook Time
IngredientsInstructions
For the Roasted Tomatoes:
1 Pint Cherry or Grape Tomatoes1 Tbsp Olive Oil½ tsp Kosher SaltFreshly Ground Pepper, to Taste1 Tbsp Fresh Basil or Herb Blend, Chopped
For the Frittata Filling:
8 Large Eggs¼ Cup Heavy CreamKosher Salt, to TasteFreshly Ground Pepper, to Taste
Roasted Tomatoes, (Prepared)2 Cups ArugulaFine Garlic & Herb Boursin Cheese, Broken into Pieces, Plus More for Topping
For the Arugula Salad:
2 Cups Fresh Arugula1 Tbsp Olive Oil1 tsp Lemon JuiceKosher Salt, to TasteFreshly Ground Pepper, to Taste
1
Roast the Tomatoes:
1.0
Preheat the oven to 400°F.
1.1
Place the halved cherry tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with chopped herbs, salt, and pepper.
1.2
Roast in the oven for 30-40 minutes, or until the tomatoes are soft and slightly caramelized. Set aside to cool slightly.
2
Prepare the Frittata Filling:
2.0
In a mixing bowl, whisk together the eggs and heavy cream until smooth and well-combined. Season with salt, and pepper.
2.1
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.
2.2
Pour the egg mixture evenly over the top.
3
Bake the Frittata:
3.0
Place the frittata into the oven and bake for 30-35 minutes.
3.1
Remove from oven and allow to cool slightly before topping.
4
Prepare the Arugula Salad:
4.0
In a small bowl, toss the fresh arugula with olive oil, lemon juice, salt, and pepper until lightly dressed.
5
Assemble the Frittata:
5.0
Once the frittata is cooked and set, remove it from the oven and let it cool for a few minutes.
5.1
Top the frittata with the lightly dressed arugula salad and a few more crumbles of Boursin.
6
Serve:
6.0
Slice and serve the frittata warm.
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