Tre Formaggi Frittata
Elevate your breakfast or brunch game with this luscious Tre Formaggi Frittata, a cheesy Italian-inspired dish that’s as indulgent as it is easy to make. Featuring a trio of creamy cheeses—Parmesan, mozzarella, and dollops of fluffy ricotta—this frittata achieves the perfect balance of richness and flavor. Complemented by sautéed onions and fresh baby spinach, it’s a wholesome, oven-baked delight with a golden finish. Prepared in just 25 minutes, this one-pan recipe seamlessly transitions from stovetop to oven, making cleanup a breeze. Garnish with fragrant basil leaves for a touch of freshness, and serve it warm for a dish that’s perfect for cozy mornings or an elegant brunch centerpiece.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 2 tablespoons heavy cream
- 1 cup grated Parmesan cheese
- 0.75 cup shredded mozzarella cheese
- 0.33 cup ricotta cheese
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 cup diced onion
- 1 cup fresh baby spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Stir in the grated Parmesan cheese, shredded mozzarella cheese, and dollops of ricotta cheese. Set aside.
Heat a 10-inch oven-safe, non-stick skillet over medium heat. Add the olive oil and butter, and let the butter melt.
Add the diced onion to the skillet and cook for 2–3 minutes, stirring occasionally, until softened and translucent.
Add the fresh baby spinach to the skillet and sauté for 1–2 minutes, or until wilted.
Pour the egg and cheese mixture into the skillet over the cooked vegetables. Stir gently to distribute the ingredients evenly.
Let the frittata cook on the stovetop for 3–4 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the frittata is fully set and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1367 mg | 456% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2032 mg | 156% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
