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Five-cheese and spinach frittata

Five-cheese and spinach frittata

Total Time
45 min
15 min
30 min
Whip up a big leafy salad to serve on the side of this cheesy frittata for a tasty lunch to enjoy with friends.


Olive oil

1 tsp


½ medium, finely chopped


5 medium

Skim milk

¼ cup(s), (60ml)

Dijon mustard

1½ tsp

Dried oregano

1 tsp

Cooked frozen spinach

250 g, thawed, squeezed to extract excess moisture

Reduced-fat ricotta cheese

100 g, crumbled

Extra light cheddar cheese

¾ cup(s), grated, shredded (90g)

Soft goat's cheese

50 g, soft, crumbled

Blue vein cheese

50 g, crumbled

Grated parmesan cheese

2 tbs, finely grated

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 22 cm round ovenproof pie dish with oil.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring occasionally, for about 5 minutes or until softened. Set aside to slightly cool.
  3. Meanwhile, whisk eggs, milk, mustard and oregano in a large bowl. Season with salt and pepper and stir in spinach, ricotta, cheddar, goat’s cheese, blue cheese and onion until well combined. Spoon mixture into prepared pie dish and distribute evenly. Sprinkle with parmesan.
  4. Bake for 25 minutes or until frittata is set; when a knife inserted into the centre comes out clean. Stand for 10 minutes before cutting into 6 wedges.


TIP: For a milder cheese flavour, omit the goat’s cheese and blue cheese and increase ricotta to 200 g. Serve with mixed salad leaves.