Four Cheese Frittata Recipes
This fluffy, oven-baked four-cheese frittata is rich, savory, and loaded with melty goodness. It’s perfect for brunch, lunch, or a quick weeknight dinner.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 0.5 cup yellow onion, finely chopped
- 2 tsp garlic, minced
- 2 cup beaten eggs about 10 large eggs
- 0.75 cup whole milk or half-and-half
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes optional
- 2 cup baby spinach, roughly chopped
- 0.75 cup shredded mozzarella cheese
- 0.5 cup shredded sharp cheddar cheese
- 0.33 cup crumbled goat cheese
- 0.33 cup grated Parmesan cheese
- 2 tbsp fresh chives or parsley, chopped
- 0.5 cup cherry tomatoes, halved optional
Instructions
Preparation Steps
- Heat oven to 375°F and set a rack in the center.
- Whisk the beaten eggs, milk, salt, black pepper, red pepper flakes, and half the herbs until smooth.
- Warm olive oil and butter in a 10-inch oven-safe skillet over medium heat.
- Sauté onion until soft, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Add spinach and cook until wilted. Spread vegetables in an even layer.
- Scatter mozzarella and cheddar over the skillet, dot with goat cheese, then pour in the egg mixture.
- Cook on the stovetop until edges start to set, 3–4 minutes. Sprinkle Parmesan on top.
- Transfer to the oven and bake until just set in the center, 10–12 minutes. Broil 1–2 minutes for extra color if desired.
- Rest 5 minutes. Top with remaining herbs and optional tomatoes. Slice and serve warm.
Notes
Variation: Swap the goat cheese for ricotta dollops for a creamier bite, or add cooked bacon crumbles for a smoky twist. Leftovers keep well refrigerated for up to 3 days; reheat gently in a low oven.
This recipe is an original creation inspired by classic Four Cheese Frittata Recipes flavors. All ingredient ratios and instructions are independently developed.