Four Cheese Frittata
A fluffy and cheesy frittata loaded with four different cheeses and fresh vegetables, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 8 large eggs The base of our dish that brings everything together.
- 1/2 cup milk Adds creaminess to the frittata.
- 1/4 teaspoon salt Enhances all the flavors.
- 1/4 teaspoon black pepper A little kick that balances out the richness.
- 1/2 cup shredded mozzarella cheese Melty goodness for that classic cheese flavor.
- 1/2 cup feta cheese For a tangy and creamy addition.
- 1/2 cup grated Parmesan cheese Adds a nutty twist.
- 1/2 cup cheddar cheese A crowd favorite that makes everything better.
- 1 cup spinach (fresh or frozen) For a pop of color and nutrition.
- 1/4 cup chopped bell peppers Optional, but they bring a beautiful crunch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Gently fold in the mozzarella, feta, Parmesan, and cheddar cheese.
- Mix in the spinach and bell peppers if you’re using them.
- Lightly grease an oven-safe skillet or baking dish with oil or cooking spray.
- Carefully pour the egg and cheese mixture into the prepared skillet, spreading it evenly.
Baking
- Place the skillet in the preheated oven and bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
- Once done, allow the frittata to cool for a few minutes before slicing and serving.
Notes
Leftover frittata can be stored in the refrigerator for up to 4 days. Freeze individual slices for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes covered with foil.