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Breakfast / Brunch

Four-Cheese Frittata

Frittatas are basically an Italian version of an omelet — they're as simple as can be, and come together in no time, which makes them the ideal brunch party fare. And the best part is they can be served hot, or at room temperature, so if your guests arrive in shifts, you’re covered. Plus, your guests will love this Four-Cheese Frittata recipe — cream, fontina, and feta make for an extra-smooth texture, while Gruyère and Parmesan impart great flavor.


8 servings (one 10-inch frittata)

Total Time

1 hour

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To serve the frittata, flip it from the skillet and cut into wedges. You can serve it hot, warm, or at room temperature, and it’s easily reheated in the microwave.


Preheat oven to 350°.

Whisk together eggs, cream, salt, and black pepper. Stir in Gruyère, fontina, feta, and Parmesan.

Heat oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium. Add tomatoes, basil, pepper flakes, and Italian seasoning; cook until tomatoes soften and release most of their juice, 45 minutes. Stir in scallions and shallots; cook 2 minutes.

Add garlic and cook until fragrant, 1 minute. Add spinach and cook until it begins to wilt, 1–2 minutes; season with salt and black pepper. Reduce heat to medium-low.

Pour in egg mixture and gently stir to evenly distribute eggs and vegetables; cook until eggs begin to set, 35 minutes.

Transfer skillet to oven. Bake frittata until center is set, 1520 minutes; remove from oven and let rest 5 minutes.

Loosen frittata edges and bottom from pan with a spatula.

Unmold frittata by placing a large plate, serving side down, over the skillet. Flip the skillet and plate over together to release frittata. Quickly place serving platter on top of inverted frittata and flip again to present the top of the frittata.

Nutritional Facts

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