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Three-Cheese Frittata Recipe

Three-Cheese Frittata Recipe

This delectable cheese and egg dish wins prizes for flavor and fast preparation. Fancier than an ordinary omelette–but even easier to make, because you don‘t have to flip it or move it around in the pan–this frittata is rich in omega-3, calcium, and fabulous Mediterranean taste.


2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
3 large eggs, beaten well
Salt and freshly ground black pepper, to taste
1 ounce fresh mozzarella cheese, cut into 4 slices
1/3 cup fresh ricotta cheese, well drained and crumbled, or formed into 4 pieces and patted down slightly
1 ounce fontina Val d‘Aosta cheese, cut into 4 slices
1 tablespoon finely chopped fresh parsley leaves

1. Preheat the broiler.

2. In a 10-inch ovenproof nonstick skillet, heat the olive oil over medium heat with the garlic; once the garlic begins to turn light brown, remove and discard. Pour in the eggs and season with salt and pepper. Layer the cheeses on top, then place under the broiler until the edges are light brown and the cheeses have melted, about 3 minutes. Serve immediately, cut into wedges.

Serves 4.

Read more: Food, All recipes, Appetizers & Snacks, Entrees

Adapted from Little Foods of the Mediterranean, by Clifford A. Wright (Harvard Common Press, 2003). Copyright (c) 2003 by Clifford A. Wright. reprinted by permission of Harvard Common Press.
Adapted from Little Foods of the Mediterranean, by Clifford A. Wright (Harvard Common Press, 2003).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Little Foods of the Mediterranean

500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and now


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11:11AM PDT on Jun 1, 2014

Thank you :)

2:54PM PDT on May 28, 2014

Delicious recipe,must try it.thanks for sharing

3:46AM PST on Nov 10, 2012

Thank you for sharing.

9:35AM PDT on Aug 23, 2012


6:56AM PDT on Aug 25, 2011

The recipe sounds good. Thanks for sharing.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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