Here, the old trick of moistening scrambled eggs with cream cheese is elevated with Boursin, which also adds flavor. This makes a good brunch dish or, when served with a salad, a satisfying light supper.

　　

Ingredients

Makes 4 servings

　　8 large eggs

　　1/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1/4 cup olive oil

　　2 cups frozen shredded hash brown potatoes (from a 16-oz bag)

　　1 bunch scallions, chopped (2 cups)

　　1 (5-oz) package Boursin garlic-herb cheese, chilled

　　Accompaniment: sliced smoked salmon or prosciutto

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F.

　　

Step 2

Whisk together eggs, salt, and pepper until just combined.

　　

Step 3

Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.

　　

Step 4

Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.