Four-Cheese Frittata With Spinach And Heavy Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · vegetarian, gluten-free, keto, low-carb, high-protein

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Ingredients

• 6 eggs
• 1/4 cup heavy cream
• 1 1/2 oz, shredded sharp cheddar
• 1/4 cup grated parmesan
• 1 1/2 oz, shredded swiss cheese
• 3 oz, in small dabs cream cheese
• 4 oz baby spinach
• 2 tbsp unsalted butter
• 1 clove, minced garlic
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 375F. Melt 2 tablespoons of the butter in a 10-inch oven-safe skillet, cook the garlic 30 seconds, then wilt the spinach in handfuls, about 3 minutes, and press out any liquid with the back of a spoon.
2. Whisk the eggs with the cream, salt and pepper until pale and completely combined, then stir in the cheddar, swiss and half the parmesan.
3. Add the last 2 tablespoons of butter to the pan, pour in the egg mixture, and stir once to distribute the spinach. Dot the cream cheese over the surface and scatter the remaining parmesan.
4. Cook on the stovetop over medium-low for 4 minutes, until the edges set and pull slightly away from the pan.
5. Slide the skillet into the oven for 12 to 14 minutes, until the center is puffed and no longer jiggles when nudged. Rest 5 minutes, then cut into wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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