This four cheese frittata recipe brings together the deliciously cheesy flavors of cheddar, gruyere, fontina and goat cheese for the ultimate baked egg dish the whole family will enjoy.
Easy Four Cheese Frittata
This four cheese frittata recipe truly is — EASY! We love it because it packs four varieties of delicious cheese 😀 We’ll walk you through how to make this frittata, how to put your own spin on it, and what to serve with it to flesh out the ultimate brunch. Let’s do it, shall we?!
What is a Frittata?
First things first, what the heck makes a frittata a frittata? It’s a crustless quiche! You don’t have to make a crust when you’re making a frittata (that’s a quiche), which makes making a frittata a bit easier if you ask us. It’s a great lower carb and gluten-free breakfast option because of this.
Four Cheese Frittata – What You Need
This frittata packs four varieties of cheese, people! Here’s what else you’ll need:
- You’ll need 8 large eggs for this frittata!
Spices & seasonings
- Diced white onion (you’ll sauté these with olive oil)
- Minced garlic
- Salt & pepper
Cheese & Milk
- Whole milk
- Shredded cheddar cheese
- Shredded fontina cheese
- Shredded gruyere cheese
- Crumbled goat cheese
- White onion –> any variety will work for this recipe!
- Whole milk –> 2%, 1% or skim milk
- Shredded cheese –> we used a combination of shredded cheddar, fontina and gruyere because they have great flavors and melt well, but any variety of shredded cheese that you have on hand will do!
- Crumbled goat cheese –> cream cheese or crumbled feta
How to Make a Four Cheese Frittata
Preheat & Prep
Preheat your oven to 400ºF.
Sauté Onions & Garlic
While your oven is preheating, heat a large oven-safe skillet over medium heat.
Then, add the olive oil and died onion and cook for 5-6 minutes, or until the onion is soft and translucent. Next, add the garlic and cook for an additional minute.
don’t skip the sautéing!
Pro tip: don’t skip the sautéing, we mean it! Sautéing the onions and garlic in olive oil before baking the frittata will bring out all the delicious flavors as well as cooking down a bit of the moisture from the onion so your frittata doesn’t become watery in the oven.
Whisk Eggs & Milk
While the onions cook, whisk together the eggs and milk until smooth and fully combined — this will help your frittata be light and fluffy!
It’s Cheese Time
In a small bowl, combine the cheddar, fontina, and gruyere. Then add half of the cheeses to the eggs and stir to combine.
All Together Now
Add the egg and cheese mixture to the pan (don’t stir it) and top the frittata with the goat cheese and reserved shredded cheese mixture.
Bake to Perfection
Transfer the frittata to the oven and bake for 8-10 minutes (yes, bake it right in the same pan you sautéed the onions in!), or until the frittata is set in the center and golden brown around the edges.
choosing the right pan
We used a 10-inch cast iron pan for this frittata. When baking any frittata, use a non-stick, oven-safe pan or skillet that is deep enough to accommodate your entire egg mixture. Do not use any pans with rubber, fabric, or plastic.
Slice & Enjoy
Remove your frittata from the oven and let it rest for 5-10 minutes before slicing and serving.
What to Serve with Frittata
Round out the perfect breakfast with any of the following recipe pairings:
- Cottage Cheese Pancakes
- Leftover Cheesy Potato Pancakes
- Skillet Breakfast Potatoes
- Arugula Goat Cheese Salad
- Caprese Salad
To store this frittata, first allow it to fully cool. And then store in an air-tight container in the fridge for up to 3 days.
When reheating: Cover and bake in the oven at 350ºF for 15-20 minutes, or until the internal temperature reaches 165ºF.
If you’re hoping to store this frittata for a longer period of time, freeze it! Make sure it’s tightly wrapped to avoid freezer burn, and freeze for up to 3 months.
When reheating: you can reheat this frozen frittata directly from frozen! Simply cover and bake in the oven at 350ºF for 30 minutes, or until the internal temperature reaches 165ºF.
Four Cheese Frittata
- 1 tablespoon olive oil
- ½ cup white onion diced
- 2 cloves garlic minced
- 8 large eggs
- ¼ cup whole milk
- ½ cup shredded cheddar cheese
- ½ cup shredded fontina cheese
- ½ cup shredded gruyere cheese
- 2 ounces goat cheese crumbled
- Salt and pepper to taste
- Preheat your oven to 400ºF.
- Heat a large oven-safe skillet over medium heat. Add the olive oil and onion and cook for 5-6 minutes, or until the onion is soft and translucent. Add the garlic and cook for an additional minute.
- While the onions cook, whisk together the eggs and milk until smooth.
- In a small bowl, combine the cheddar, fontina, and gruyere. Add half of the cheeses to the eggs and stir to combine.
- Add the egg and cheese mixture to the pan (don’t stir it) and top with the goat cheese and reserved shredded cheese mixture.
- Transfer the frittata to the oven and bake for 8-10 minutes, or until the frittata is set in the center and golden brown around the edges.
- Remove from oven and let rest for 5-10 minutes before slicing and serving.