Four-cheese frittata

Ingredients

• 6eggs
• 60 gfontina
• 60 gmozzarella
• 60 gEmmental
• 60 ggrated Grana
• 30–45 ml (2–3 tablespoons) olive oil, or 2 knobs of butterextra-virgin olive oil or butter
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the ingredients

   Cut the cheeses into small cubes. Crack each egg into a small dish first to check its freshness.

2. 2

   Mix the eggs

   Tip the eggs into a bowl and beat them briefly. Stir in the grated Grana and cubed cheeses, then season with salt and pepper.

3. 3

   Heat the pan

   Add 2–3 tablespoons of olive oil or 2 knobs of butter to an iron or non-stick frying pan.

4. 4

   Add the mixture

   Heat the pan, then pour in the egg and cheese mixture.

5. 5

   Cover the base

   Tilt the pan in a circular motion so the mixture spreads evenly over its base.

6. 6

   Cook the first side

   Cover the pan and cook over a low heat. Shake it several times and move it around over the burner so the frittata colours evenly.

7. 7

   Check the edges

   When the frittata releases from the base, it is ready to turn. If needed, loosen it from the sides with a small spatula.

8. 8

   Turn the frittata

   Place a plate or lid over the pan, hold it firmly in place and turn the pan over to transfer the frittata.

9. 9

   Cook the other side

   Return the pan to the heat and add a little oil or a small piece of butter. Slide the frittata from the plate back into the pan to cook the other side.

10. 10

    Serve hot

    Once cooked through, slide the four-cheese frittata onto a serving plate and serve while hot.

What is a four-cheese frittata?

A frittata is an Italian egg dish cooked in a pan, with its fillings mixed into the eggs rather than folded inside like an omelette. This version brings together four cheeses for a soft, savoury centre and plenty of flavour.

The gentle heat and covered pan help the mixture cook evenly before it is turned to finish on the other side. Serve it as a simple main course or cut it into small portions for an aperitif.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 30g protein, 3g carbs, 33g fat.

The eggs and cheeses provide most of the protein, while the eggs and cooking fat contribute much of the fat. There are few carbohydrate-rich ingredients, so balance the plate with vegetables and, if you like, a slice of bread.

Choosing the cheeses

Fontina: this melts into the eggs and gives the frittata a smooth, rich texture.

Mozzarella: cut it into small cubes so it is spread throughout the mixture rather than gathered in a few large pockets.

Emmental and Grana: the Emmental adds another melting cheese, while grated Grana disperses easily through the beaten eggs.

Keep the heat gentle

Low heat gives the centre time to set without scorching the base. Covering the pan helps the top cook as well, while shaking and repositioning the pan encourages more even browning.

When to turn it

Look for the frittata to release from the base and for the edges to feel set before turning. If it still clings, carefully loosen the sides with a small spatula rather than forcing it.

Turning it safely

Use a plate or lid that fully covers the pan and hold it firmly as you invert the pan. Slide the frittata back in carefully, then let the second side cook until the eggs are set.

How to serve it

Serve the frittata hot as the recipe suggests, with a crisp green salad or cooked vegetables alongside. For an aperitif, let it settle briefly and cut it into bite-sized pieces.

Recipe notes & tips

• Cut the cheeses into similarly small cubes so they are distributed evenly.
• Beat the eggs only briefly, as directed, before mixing in the cheeses.
• Use a non-stick pan if you are concerned about the frittata sticking.
• Keep the heat low and shift the pan over the burner to help it colour evenly.
• Choose a plate or lid wider than the pan for a more secure turn.

Variations

• Add herbs: fold chopped parsley into the egg mixture for a fresh note.
• Add spring onion: finely slice it and mix it into the beaten eggs.
• Use another melting cheese: replace one of the listed cheeses with an equal amount of a similar cheese.
• Add cooked vegetables: mix in well-drained, cooked vegetables before pouring the mixture into the pan.

Common mistakes to avoid

• Using high heat: the base may brown before the centre sets; cook gently over a low flame.
• Large cheese pieces: they can make the frittata uneven; cut the cheeses into small cubes.
• Turning too soon: the frittata may break apart; wait until it releases from the base and loosen the edges if needed.
• A loose grip during the turn: the frittata can slip; hold a plate or lid firmly over the pan before inverting.
• Skipping the second side: the top may remain undercooked; slide the frittata back into the pan to finish cooking.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through.

Frequently asked questions