Spring Vegetable Frittata with Boursin Cheese

There is much to love about this spring vegetable frittata. It’s nourishing and delicious in equal measure, versatile enough to land on the table at breakfast, brunch, lunch, or dinner, and made with Boursin, which is an unabashed crowd pleaser if there ever was one. But the real selling point for me is that it’s a a bit transportive. Set it on the table with a few pretty napkins, a delicate salad, a baguette with good butter or olive oil, and glasses of crisp white wine, and suddenly you’re not in your kitchen anymore — you’re at a little café in the south of France or lingering over lunch in the Italian countryside. A frittata that takes you somewhere? That’s a yes from me.

What is Boursin Cheese?

For the uninitiated, Boursin is an herby cow’s milk cheese developed by a French cheesemaker named Francois Boursin in the 1960s. It’s mild and spreadable, but can be crumbled like a soft goat cheese and is widely available in most grocery stores, typically in the specialty cheese section. The original garlic and herb variety is still their biggest hit, though the company has expanded to include a number of other seasonings, from shallot and chive to fig and balsamic. Although it’s grown from a tiny cheese company in Normandy, France to a mass market brand, it remains undeniably pleasing and quite versatile.

Can You Make Frittata Ahead of Time?

Almost any frittata is a terrific make-ahead meal and one that will last up to four days in the fridge. That said, it will be at its very best eaten the day it’s made. It can sit at room temperature up to two hours, otherwise it needs to be refrigerated. You can serve the frittata cold or at room temperature, though I personally think it’s best served warm:

• To reheat the entire frittata, wrap in foil and warm in a 300 degree oven just until warm (you don’t want to cook it further.
• To reheat it by the slice, wrap in parchment or a paper towel and microwave in 30 second bursts, just until warm.

How to Serve Spring Vegetable Frittata

As mentioned, there is no shortage of versatility with this frittata. Here are a few serving ideas:

For a simple lunch or supper — Make a green salad with a simple vinaigrette and add a baguette or slices of focaccia along with olive oil for dipping (or salted butter).

For brunch — It’s excellent as part of a morning spread that might include an assortment of fresh fruit, green juice, any favorite breakfast breads with fruit preserves, and if you’re a meat eater, turkey sausage or thin slices of prosciutto.

For a party — Make it in an 8-inch-square pan and cut into appetizer-size squares. Set it out as part of an hors d’oeuvres spread.

If you like Spring Vegetable Frittata with Boursin Cheese, check out:

Cheater’s Cheeseball offers another easy way to enjoy Boursin

Spring Vegetable Flatbread Pizza shows off spring produce in an easy pizza

Summer Vegetable Frittata for when the seasons turn

Everyday Dijon Vinaigrette which is a perfect way to dress a frittata side salad

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Spring Vegetable Frittata with Boursin Cheese

A delicious and nourishing frittata bursting with the brightness of seasonal vegetables, including tender spring onions, asparagus, snap peas, new potatoes, and fresh chives. It's enriched with cottage cheese and topped crumbled Boursin cheese. The combination makes it light with just a touch of richness. Serve it for brunch or lunch or even a light supper.

Course Brunch, Lunch, Dinner

Prep Time 30 minutes

Cook Time 35 minutes

Servings 6 servings

Calories 280 kcal

Author Katie Morford

Ingredients

• 1 ½ teaspoons kosher salt, divided (plus more for salting the potato cooking water)
• 3 small Yukon Gold or other thin skinned potatoes (12 ounces)
• 2 tablespoons extra-virgin olive oil, plus more for oiling the pan
• 3 spring onions, thinly sliced (or 1 cup sliced shallots)
• 8 stalks asparagus, woody ends snapped off, sliced thin
• 1 cup snap peas, strings removed, cut crosswise into thin slices
• Freshly ground black pepper
• Juice and zest of ½ lemon
• 2 tablespoons minced chives, divided
• 7 eggs
• ½ cup cottage cheese
• ½ package (about 2 1/2 ounces) Boursin cheese or soft goat cheese (see note)

Instructions

1. Preheat oven to 350°F. Line the bottom of a 9-inch round pan with parchment and generously coat the inside of the pan with olive oil.

2. Put the potatoes and a few teaspoons salt in a small saucepan and cover with water by 1 inch. Bring to a boil and cook until a knife slides into the center with little resistance. You want them tender, but not mushy. Cut each potato in half and then cut into thin half moon slices.

3. In a large skillet, heat the olive oil over medium. Add the onions and ½ teaspoon salt and sauté until they just begin to soften, 3 minutes. Add the potatoes, asparagus, snap peas, another ½ teaspoon salt, and several grinds black pepper. Sauté until the vegetables are just tender, another 3 to 5 minutes. Stir in the lemon zest and juice.

4. In a large bowl, vigorously whisk together the eggs, cottage cheese, remaining ½ teaspoon salt, and several more grinds black pepper. Transfer the vegetables to the bowl with the eggs and stir.

5. Pour into the prepared pan. Break the Boursin into large crumbles, scattering them evenly over the frittata. Sprinkle remaining chives over the top.

6. Bake on the middle rack until the center of the frittata is no longer wet and has just set, about 35 minutes. Let cool for 10 minutes. Run a knife around the edge, then serve in wedges straight from the pan. Alternatively, invert the frittata onto a plate, then, cover with a second plate, and flip so the prettier side faces up.

Recipe Notes

You can use virtually any variety of Boursin except the hot honey and fig and balsamic. For goat cheese, use either plain or an herb variety

Recipe developed and post written by registered dietitian nutritionist Katie Sullivan Morford