Four cheese frittata made with eggs, cream, Gruyere, fontina, feta, Parmesan, spinach, tomatoes, and fresh basil.

I’m just going to say it: this Four Cheese Frittata has rescued more mornings in my house than coffee ever could. You know those days when you open the fridge, stare into it way too long, and think ugh… cereal again? Yeah. This is what I make instead. And every single time, I wonder why I don’t do it more often.

It’s cheesy without being ridiculous. Cozy, but not heavy. And somehow it works just as well for brunch guests as it does for a random Tuesday night when eggs-for-dinner feels like a personality trait. Sound familiar?

I didn’t set out to create the Four Cheese Frittata. This recipe was born out of leftover cheese ends, slightly sad spinach, and a half carton of cream that was one day away from becoming a problem. I remember thinking, this could either be great or… not great.

The first bite surprised me. Like, pause-mid-chew surprised me. It tasted like something I’d order at a brunch spot where the menu is printed on thick paper and the coffee costs more than it should. That combo of melty cheeses, juicy tomatoes, and eggs that stayed soft instead of rubbery? Yeah. That stuck.

Now it’s my go-to when I want something comforting but still a little impressive. Or when I want people to think I’m more organized than I actually am.

Why you’ll Love this Four Cheese Frittata?

Here’s my slightly conflicted take: I think the cheese is the star… but I’m not 100% sure. The Gruyere and fontina melt into this silky base, feta brings that salty bite, and Parmesan adds depth without stealing the spotlight. But then the tomatoes burst a little, the basil shows up like a fresh breeze, and suddenly it’s not just a cheesy egg thing anymore.

Also? It’s forgiving. Miss a measurement. Swap a cheese. Forget the basil once (I did). It still works. That’s rare, and honestly comforting.

Ingredient Notes

Before you start, here’s what I’ve learned after making this Four Cheese Frittata more times than I’ll admit.

• Eggs: The foundation. Use good ones if you can—they really do make a difference.
• Heavy cream: This is what keeps the frittata tender instead of dry. Milk works, but cream feels… right.
• Cheeses: Gruyere + fontina = melt city. Feta adds personality. Parmesan quietly holds it all together.
• Cherry tomatoes: They soften and get juicy, which balances the richness.
• Spinach: Wilts down fast and blends in without fuss.
• Fresh basil: Optional, but also… not really optional if you ask me.
• Cast iron skillet: Helpful, but not a dealbreaker.

How to Make Four Cheese Frittata?

This is one of those recipes where things just flow once you start.

1. Start with the eggs.
   Whisk the eggs, cream, salt, and pepper until everything looks smooth and pale. Stir in all the cheese. Don’t overmix. Set it aside and feel productive.
2. Build flavor first.
   In a hot skillet, cook the tomatoes with basil, red pepper flakes, and Italian seasoning. When they soften and smell amazing, you’re on the right track.
3. Layer in the aromatics.
   Add scallions and shallots, then garlic. This is the moment your kitchen smells like you know what you’re doing.
4. Wilt the spinach.
   It looks like way too much at first. It’s not. Trust the process.
5. Eggs go in, gently.
   Pour in the egg mixture and stir just enough to spread everything evenly. No scrambling. We’re not making breakfast tacos.
6. Bake, then rest.
   Once it’s set, let it sit for a few minutes. This part is boring but important. I’ve skipped it before. I regret it every time.

Storage Options

This Four Cheese Frittata keeps beautifully in the fridge for up to four days. Reheat gently, or eat it cold straight from the container while standing at the counter. I won’t judge. I’ve done it.

Variations & Substitutions

Once you’ve made this once, you’ll start tinkering. It’s inevitable.

• Swap in mozzarella, goat cheese, or sharp cheddar
• Add cooked bacon, sausage, or prosciutto
• Toss in mushrooms, zucchini, or roasted peppers
• Use milk instead of cream if that’s what you’ve got
• Change up the herbs—thyme and parsley both work

Every version is slightly different. Some are better than others. That’s part of the fun.

What to Serve With Four Cheese Frittata?

This Four Cheese Frittata doesn’t need much help.

• Fresh fruit for balance
• A simple green salad
• Toast or crusty bread (always yes)
• Coffee… lots of coffee

FAQ

Can I make this ahead?
Yes, and honestly it’s better once it’s had time to settle.

Do I need cast iron?
Nope. Any oven-safe skillet works.

How do I know it’s done?
The center should be just set—no liquid, no dryness.

Is it good cold?
Shockingly good. Possibly better than warm? I’m undecided.

If you’ve been looking for a Four Cheese Frittata that feels cozy, flexible, and real-life friendly, this is it. Try it once and I promise—it’ll quietly work its way into your regular rotation. And if you tweak it? I really want to hear what you did.

Four Cheese Frittata

This Four Cheese Frittata is a rich yet balanced baked egg dish made with Gruyere, fontina, feta, Parmesan, fresh spinach, tomatoes, and herbs. Ideal for breakfast, brunch, or a light meal, it delivers creamy texture and savory depth in every slice.

Print Pin Rate

Course: Breakfast, Brunch, Main dish

Cuisine: Italian-Inspired

Keyword: Four Cheese Frittata

Servings: 0

Ingredients

• 12 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup shredded Gruyere cheese
• 1/2 cup shredded fontina cheese
• 2 1/2 oz about 1/2 cup feta cheese crumbled
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cups cherry or grape tomatoes halved (about 10 oz)
• 1 cup fresh basil thinly sliced
• 1 teaspoon red pepper flakes
• 1 teaspoon dried Italian seasoning
• 1/3 cup scallions minced
• 2 tablespoons shallots minced
• 1 1/2 teaspoons garlic minced
• 4 cups fresh baby spinach

Instructions

• Preheat the oven to 350°F (175°C).
• In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined. Gently fold in the Gruyere, fontina, feta, and Parmesan cheeses. Set aside.
• Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the halved tomatoes, basil, red pepper flakes, and Italian seasoning. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
• Add the scallions and shallots to the skillet and cook for 2 minutes, until fragrant and softened. Stir in the garlic and cook for an additional 1 minute.
• Add the spinach and sauté for 1 to 2 minutes, until just wilted. Season lightly with additional salt and pepper if desired. Reduce heat to medium-low.
• Pour the egg and cheese mixture into the skillet. Gently stir once or twice to evenly distribute the vegetables. Cook for 3 to 5 minutes, until the edges begin to set.
• Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the center of the frittata is set.
• Remove from the oven and allow the frittata to rest in the skillet for 5 minutes. Loosen the edges with a spatula, unmold if desired, and serve warm.

Notes

This Four Cheese Frittata is naturally gluten-free, as it does not contain flour or grain-based ingredients. To ensure it remains gluten-free, verify that all cheeses, seasonings, and dairy products are certified gluten-free and free from cross-contamination.