Eggs, Gruyère, fontina, feta, Parmesan, cherry tomatoes, fresh basil, spinach—this cheesy frittata is your new brunch staple.

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I remember those exact words coming out of my mouth one sleepy Sunday morning. My fridge was looking pretty sad. No breakfast sausage, no leftover pancakes—just a dozen eggs and like, four half-empty bags of random cheese. Oh, and one of those annoying clamshell boxes of cherry tomatoes that never closes properly.

That morning, I wasn’t trying to be fancy. I wasn’t thinking this is the moment I create my signature brunch dish. Honestly? I was just hangry. So I threw the eggs in a bowl, whisked in everything cheesy I could find, tossed some tomatoes in a pan, and hoped for the best.

And oh. my. gosh. It worked. It more than worked. It was soft and custardy in the middle, slightly crisped around the edges, and each bite had this creamy, salty tang from the cheese combo. The tomatoes kind of exploded in your mouth in the best way. I scarfed down half the skillet straight from the counter—standing up. No regrets.

That’s how this Four Cheese Frittata became a thing in my house. It’s not just a brunch dish now. It’s a lazy dinner, a cold lunch, a midnight snack. And honestly? It kinda feels like a hug.

Why You’ll Love This Four Cheese Frittata Recipe?

Okay, look. I’m not going to pretend this is a revolutionary recipe. It’s eggs and cheese in a skillet. But here’s the thing: it’s all about the balance. The Gruyère and fontina melt like a dream. Feta gives it that slightly salty, creamy bite. And Parmesan? That nutty, umami-rich goodness that brings it all home.

The tomatoes? They brighten everything. The spinach? Makes you feel a tiny bit virtuous. And then that fresh basil? It’s like a mic drop.

The beauty here is that it feels elevated—like something you’d order at that one café that only uses eggs from chickens named Sophie—but it’s made with stuff most of us already have sitting around. Also: it’s a one-pan wonder. No sink full of dishes. Yes please.

Ingredient Notes:

So let’s break it down—because every ingredient pulls its weight here.

• Eggs – Use large ones. Always large. Anything else will throw things off.

• Heavy Cream – The reason your frittata won’t be rubbery. Go full-fat or go home.

• Gruyère – A little nutty, melts beautifully. Don’t have it? Swiss is fine-ish.

• Fontina – It’s that gooey, mild cheese that plays well with others.

• Feta – Crumbly, salty, a little sharp. Totally makes it pop.

• Parmesan – Brings a touch of salt and depth. Don’t skip it.

• Cherry Tomatoes – They soften and burst, which sounds dramatic but tastes amazing.

• Spinach – Just enough to make you feel like you’re being good.

• Fresh Basil – This isn’t optional. Trust me.

• Scallions + Shallots + Garlic – Your flavor base. Subtle, but powerful.

• Red Pepper Flakes + Italian Seasoning – A gentle kick and a touch of herbiness.

How To Make Four Cheese Frittata?

1. Start by preheating your oven to 350°F. I always forget this until I’m halfway through chopping shallots, so just do it now. Cool? Cool.
2. Whisk your eggs, cream, salt, and pepper. Add your cheese mountain. Mix it in. It’ll look like more cheese than egg, and that’s exactly the vibe we’re going for.
3. Sauté the good stuff. Get your skillet hot. Toss in the olive oil, tomatoes, basil, seasonings. Let it go for 4–5 minutes until the tomatoes start to soften and smell all sweet and garlicky.
4. Add the scallions, shallots, and garlic. Let ’em get golden and fragrant. Then throw in your spinach. It’ll wilt down quickly—don’t panic if it seems like too much at first.
5. Pour in the eggs. Reduce the heat and gently stir so everything’s evenly mixed. Let it cook for a few minutes until the edges are just starting to firm up.
6. Into the oven it goes. Bake for 15–20 minutes, or until the center’s set. I usually give it a little jiggle—if it still wobbles like Jell-O, give it more time.
7. Let it rest. Five minutes. Yes, you’re hungry. Yes, it matters.
8. Flip or slice. You can be fancy and invert it onto a plate like a frittata boss, or just cut it straight from the skillet. Either way, it’ll be delicious.

Storage Options:

Pop leftovers into an airtight container and refrigerate for up to 4 days. It reheats well in the microwave or oven, but I’m not above eating it cold from the fridge at midnight. If you must freeze it, wrap slices individually—but fair warning, the texture gets a little weird. Still tasty, just a little… spongier.

Variations and Substitutions:

I get it—we all riff. Here are a few ideas if you wanna get creative (or just don’t have all the stuff):

• Swap the cheese. Cheddar, mozzarella, even brie—just pick a good mix of melty and bold.

• Add a protein. Bacon, sausage, shredded chicken? Heck yeah.

• More veg? Mushrooms, zucchini, asparagus, roasted peppers. Go wild.

• Make it dairy-free. Use unsweetened dairy-free cream and cheese. Not quite the same, but still solid.

What to Serve with Four Cheese Frittata?

If you’re going full brunch mode:

• A crispy potato situation. Hash browns, roasted baby reds—whatever makes you happy.

• A citrusy salad. Something light and tangy to balance the richness.

• Crusty bread or toast. You’ll want something to mop up the eggy, cheesy bits.

• Coffee or mimosas. Or both. Live your life.

Frequently Asked Questions:

Can I make this ahead of time?
Totally. Bake it, cool it, stash it in the fridge. Reheat in the oven or eat cold if you’re into that (I am).

Can I use a different pan?
Yup! If you don’t have cast iron, use any oven-safe skillet or even a baking dish. Just grease it well.

Does it have to be four cheeses?
Nah. It works with three. Or five. But four just sounds nice, doesn’t it?

Alright, I’ve talked your ear off about this Four Cheese Frittata, but I swear—it’s worth it. Make it for brunch, make it for dinner, make it for no reason at all. And if you try it, please come back and tell me how it went. Did you add bacon? Did your picky eater love it? Did you eat half of it standing at the counter like I did?

Either way, I’m cheering you on. Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

Deliciously Tender Melt In Your Mouth Chicken

Cheesy Ground Beef and Rice Casserole

Delicious Crispy Chicken Crunch Casserole Recipe

Four Cheese Frittata

This Four Cheese Frittata blends Gruyère, fontina, feta, and Parmesan with fresh vegetables and herbs for a rich, satisfying egg dish perfect for breakfast, brunch, or a light dinner. Simple, elegant, and deeply flavorful.

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Servings

Ingredients

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• 12 large eggs
• ½ cup heavy cream
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup shredded Gruyère cheese
• ½ cup shredded fontina cheese
• ½ cup approximately 2½ ounces crumbled feta cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cups halved cherry or grape tomatoes approximately 10 ounces
• 1 cup fresh basil thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried Italian seasoning
• ⅓ cup minced scallions
• 2 tablespoons minced shallots
• 1½ teaspoons minced garlic
• 4 cups fresh baby spinach

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Instructions

 

1. Preheat the oven to 350°F (175°C) to ensure an even and consistent bake.

Prepare the egg mixture:

1. In a large mixing bowl, whisk together the eggs, heavy cream, kosher salt, and black pepper until thoroughly combined. Fold in the Gruyère, fontina, feta, and Parmesan cheeses. Set this mixture aside.

Sauté the vegetables and aromatics:

1. In a 10-inch cast iron skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes, sliced basil, red pepper flakes, and Italian seasoning. Cook for 4 to 5 minutes, or until the tomatoes begin to soften and release their juices.
2. Add the scallions and shallots to the skillet and sauté for an additional 2 minutes. Stir in the garlic and cook for 1 minute more, until aromatic.
3. Add the fresh baby spinach to the skillet and sauté until just wilted, approximately 1 to 2 minutes. Adjust seasoning with additional salt and pepper as needed. Reduce the heat to medium-low.

Combine and cook:

1. Pour the egg and cheese mixture into the skillet over the sautéed vegetables. Gently stir to distribute the ingredients evenly. Cook for 3 to 5 minutes, or until the edges begin to set.

Bake the frittata:

1. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the center is fully set and no longer jiggly. Once baked, allow the frittata to rest in the skillet for 5 minutes before serving.

Serve:

1. Carefully loosen the edges and bottom with a rubber spatula. To unmold, place a large plate over the skillet, invert the frittata onto the plate, then flip it again onto a serving dish so the top is facing up. Slice and serve warm.

Notes

To make this frittata gluten-free, ensure all cheeses and seasonings used are certified gluten-free, as some pre-shredded or processed cheeses may contain anti-caking agents with gluten. Also, verify that the Italian seasoning and red pepper flakes are not cross-contaminated. No flour or bread is required in the base recipe, making it naturally gluten-friendly with just these checks in place.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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