Best 9 3 Cheese Frittata Recipes

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Craving a delectable and versatile dish that seamlessly blends the flavors of three distinct cheeses? Look no further than the 3-Cheese Frittata! This culinary masterpiece, a true symphony of tastes and textures, is not only a feast for the palate but also a breeze to prepare. With its origins in Italy, the frittata has gained popularity worldwide, captivating hearts with its simplicity and versatility. Whether you're seeking a hearty breakfast, a light lunch, or an effortlessly elegant dinner, this dish promises to impress. Dive into the world of 3-Cheese Frittata, where the creamy richness of mozzarella, the sharp bite of cheddar, and the nutty goodness of Parmesan come together in perfect harmony. Discover the secrets to crafting the perfect frittata, ensuring a golden-brown exterior and tender, fluffy interior every time.

Check out the recipes below so you can choose the best recipe for yourself!

TRIPLE-CHEESE FLORENTINE FRITTATA



Triple-Cheese Florentine Frittata image

This upscale ham and cheese frittata recipe contains many of my favorite ingredients and flavors. It's moist, colorful and most of all delicious.-Collette Hunt, Chandler, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 14

3 small red potatoes (about 8 ounces), peeled and cut into 1/4-inch slices
2 tablespoons water
2 teaspoons plus 1 tablespoon canola oil, divided
1/2 cup chopped onion
1 cup fresh baby spinach
5 large eggs
1/4 cup white wine or chicken broth
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup cubed fully cooked ham
3 tablespoons shredded Swiss cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat broiler. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high for 3-5 minutes or until tender. Cool slightly; drain., In a 10-in. ovenproof skillet, heat 2 teaspoons oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Remove from pan., Add spinach to same pan; cook and stir 30-45 seconds or until wilted. Drain spinach and squeeze dry; coarsely chop. In a small bowl, whisk eggs, wine, oregano, pepper and salt; stir in cheddar cheese, ham, Swiss cheese, onion and spinach. Gently stir in potatoes., In a 10-in. ovenproof skillet, heat remaining oil over medium heat. Pour in egg mixture. Cook, covered, until nearly set, 3-5 minutes. Sprinkle with Parmesan cheese., Broil 3-4 in. from heat until eggs are completely set. 2-4 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 362 calories, Fat 25g fat (10g saturated fat), Cholesterol 280mg cholesterol, Sodium 667mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.

THREE CHEESE SALAMI FRITTATA



Three Cheese Salami Frittata image

This frittata was my grandfather's signature dish and was only made during the holidays. It is cut up into 2-inch squares and put into the refrigerator to chill for an hour, which also removes any excess moisture. It is a great breakfast snack for hurried mornings. You can take them on the run and head for work. It is unusual, delicious, and easy to make and completely addictive. You will need a large non-stick pan, without a plastic handle, that can go in the oven. I usually eat the edges as I cut the frittata into squares.

Provided by Edward Moran

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

16 eggs
¼ cup milk
1 tablespoon olive oil, or as needed
6 1/4-inch thick slices Genoa salami
1 cup chopped fresh parsley, or more to taste
½ cup grated Parmesan cheese, divided
½ cup grated Romano cheese, divided
½ cup shredded mozzarella cheese, divided
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk eggs and milk together in a large bowl.
  • Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.
  • Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.
  • Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 262 calories, Carbohydrate 2.6 g, Cholesterol 396.8 mg, Fat 18.7 g, Fiber 0.3 g, Protein 20.8 g, SaturatedFat 7.1 g, Sodium 507.6 mg, Sugar 1.4 g

THREE-CHEESE FRITTATA



Three-Cheese Frittata image

Make and share this Three-Cheese Frittata recipe from Food.com.

Provided by JackieOhNo

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 eggs
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup shredded bel paese cheese
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh chives
1/8 teaspoon ground pepper
1 tablespoon vegetable oil

Steps:

  • Beat eggs and cream in large bowl until frothy. Stir in half the cheeses, 1 T. chives, and the pepper.
  • Heat broiler.
  • Heat oil in 10- to 12-inch ovenproof heavy skillet over medium heat until drop of egg sizzles on contact. Pour egg mixture into skillet. Cook covered over medium heat, without stirring, until edge is set but surface is still wet, 10-12 minutes.
  • Sprnkle remaining cheeses evenly over frittata. Broil 6 inches from heat until cheese is melted and edge is lightly puffed, about 2 minutes. Sprinkle with 1 t. chives. Serve hot.

Nutrition Facts : Calories 387.1, Fat 32, SaturatedFat 15.2, Cholesterol 440.4, Sodium 424.5, Carbohydrate 2.5, Sugar 0.8, Protein 21.8

THREE PEPPER AND GOAT CHEESE FRITTATA



Three Pepper and Goat Cheese Frittata image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Olive oil, for cooking vegetables
1 jalapeno, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 onion, chopped
6 eggs
1 teaspoon dried oregano
Salt and pepper
4 ounces goat cheese, crumbled
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 avocado, sliced

Steps:

  • Preheat the broiler.
  • Heat some olive oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the jalapenos, red peppers, yellow peppers and onions and cook, stirring occasionally, until soft, about 4 minutes.
  • In a bowl, beat the eggs with the oregano and a pinch of salt and pepper, then pour into the skillet. Stir with a heatproof spatula, letting uncooked egg run under the cooked egg and veggies. Scatter the goat cheese, basil, cilantro and parsley over the top.
  • Transfer the skillet to the broiler; broil until cooked through, about 3 minutes. Run the spatula around the edge of the frittata to release it from the skillet, then slide the frittata onto a serving plate. Top with avocado slices and cut into servings.

SUMMER SQUASH AND 3-CHEESE FRITTATA WITH HARISSA AIOLI



Summer Squash and 3-Cheese Frittata with Harissa Aioli image

Provided by Brad Farmerie

Categories     main-dish

Time 1h45m

Yield One 11-inch-diameter frittata

Number Of Ingredients 30

3 cups diced Spanish onions (1 large onion)
2 cups diced fresh fennel bulb (roughly 1 head)
2 cups sliced leeks (2 leeks)
2 cloves garlic, minced
2 teaspoons fresh thyme, finely chopped
1 1/4 cups extra-virgin olive oil
Salt
4 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices (4 cups)
14 eggs
1 teaspoon Ethiopian berbere spice mix, such as Sheba
1/2 teaspoon Aleppo sun-dried chili
Freshly ground black pepper
2 cups diced feta
1 1/2 cups grated Grafton Cheddar
1 cup grated Parmesan
1/4 cup finely cut fresh chives
1/4 cup chiffonaded fresh cilantro
1/4 cup chiffonaded fresh parsley
2 tablespoons chopped fresh chervil
Harissa Aioli, recipe follows
1 cup piquillo peppers, well drained, dried, seeds and stems removed
Zest and juice of 1 lime
2 cloves garlic, pureed
1 tablespoon finely ground caraway seeds
1 tablespoon finely ground roasted coriander seeds
1 tablespoon finely ground roasted cumin seeds
1 teaspoon Sriracha
1/2 teaspoon salt
1/4 teaspoon smoked paprika
3/4 cup mayonnaise

Steps:

  • Cook the onions, fennel, leeks, garlic, thyme, 1/2 cup of the oil and 2 teaspoons salt in a saute pan over medium heat, stirring all the time, until the vegetables begin to soften. Lower the heat to the lowest setting, and cook, stirring occasionally, until the vegetables are soft and translucent, about 20 minutes. Turn the heat up to high, and cook, stirring all the time, until the vegetables turn light golden brown. Remove them from the pan, and let sit at room temperature.
  • Heat a saute pan over high heat. When quite hot, add 1/4 cup of the remaining oil, then the zucchini; saute it for a minute to get even heat distribution. Add 1 1/2 teaspoons salt, and continue to saute until the zucchini is lightly golden brown and cooked through. Remove the zucchini from the pan, and let sit at room temperature.
  • Whisk the eggs, Sheba spice, Aleppo chili and 1/8 teaspoon pepper in a large bowl until frothy. Add the feta, Cheddar, Parmesan, chives, cilantro, parsley, chervil, the onion mixture and the cooked zucchini, and briskly stir until everything is well incorporated.
  • Preheat the oven to 450 degrees F. Heat an 11-inch saute pan over high heat, then add the remaining 1/2 cup extra-virgin olive oil. Add half the egg mixture to the pan and IMMEDIATELY give 1 or 2 quick saute flips to incorporate the mixture at the bottom of the pan (which is cooking) with the raw on top. Add the rest of the mix, IMMEDIATELY give 2 more quick flips, then flatten out the top of the mixture with a spatula. Continue cooking for about 3 minutes (this will help the frittata have a nice golden-brown top). Transfer the pan to the oven, and bake until golden brown on top and cooked through. If it doesn't brown on top, place the pan under a salamander or broiler until golden brown.
  • Let the frittata cool for 2 minutes, then tap on the side of the pan with a wooden spoon to loosen the frittata. Place a cutting board on top of the pan, and quickly invert them both; the frittata should slide out onto the cutting board. Refrigerate the frittata on the cutting board until cold, then slice as desired. Serve with the harissa aioli.
  • Process the peppers, lime zest and juice, garlic, caraway, coriander, cumin, Sriracha, salt and paprika in a Vita-Prep or blender to a fine puree. Add the mayonnaise, and process just to combine. Yield: 1 quart.

THREE-CHEESE QUICHE



Three-Cheese Quiche image

Try eggs and cheese at their best. Guests often comment on how tall, light and fluffy this crustless entree is. You'll love it! -Judy Reagan, Hannibal, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 10

7 large eggs
5 large egg yolks
1 cup heavy whipping cream
1 cup half-and-half cream
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded sharp cheddar cheese, divided
1/2 cup shredded Swiss cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1-1/2 teaspoons salt-free seasoning blend
1/4 teaspoon dried basil

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese., Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 449 calories, Fat 37g fat (21g saturated fat), Cholesterol 524mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.

BACON CHEESE FRITTATA



Bacon Cheese Frittata image

Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.

Provided by Mildred Marie Martin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 8

5 slices bacon
6 eggs
1 cup milk
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onions
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  • Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g

EASY CHEESY FRITTATA



Easy cheesy frittata image

This simple lunch dish is a great way of getting children aged 5-9 involved in the kitchen

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 6

2 spring onions , ends trimmed off
4 tablespoons of frozen peas , defrosted
1 courgette , halved with the ends cut off
2 slices of ham
100g feta cheese
4 eggs

Steps:

  • Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
  • Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
  • Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
  • Break the feta into the bowl by crumbling it with your hands.
  • Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
  • Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.

Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.22 milligram of sodium

THREE CHEESE FRITTATA



Three Cheese Frittata image

Number Of Ingredients 10

1/2 pound pork sausage
2 cups shredded unpeeled zucchini
2 scallion, sliced
1/2 teaspoon basil
1 teaspoon Italian salad dressing
4 eggs
1/3 cup heavy cream
4 ounces cream cheese, 1/2" cubes
1 cup grated mozzarella cheese
1 cup sharp Cheddar cheese

Steps:

  • 1. Preheat oven to 325° F. 2. Brown sausage and drain well. Spread over bottom of greased 8" pie pan or quiche pan. Layer zucchini over sausage, then sprinkle scallions and seasonings over top.3. Whisk eggs with heavy cream and pour over zucchini and sausage. Sprinkle with cream cheese cubes. Top with Mozzarella and Cheddar cheeses. 4. Bake for 45 minutes until top is lightly golden or knife inserted in center comes out clean.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the eggs - they should be just set in the middle.
  • Use a variety of cheeses to create a flavorful frittata.
  • Add your favorite vegetables, meats, or herbs to customize your frittata.
  • Serve the frittata warm or at room temperature.

Conclusion:

A three-cheese frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is simple to make and can be customized to suit your own taste. With a few simple tips, you can create a perfect frittata every time.

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