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    Courgette, dill & Gruyère frittata

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    Courgette, dill & Gruyère frittata

    • Gluten Free
    • Preparation time: 20 minutes + cooling
    • Cooking time: 25 minutes
    • Total time: 45 minutes + cooling

    Serves: 6


    1 tbsp olive oil
    Small knob of butter
    1 red onion, chopped
    2 large courgettes, trimmed and cut into small cubes
    8 large Waitrose British Blacktail Eggs
    20g pack fresh dill, stalks discarded, fronds chopped
    130g Waitrose Grated Swiss Gruyère Cheese


    1. Heat the oil and butter together in a non-stick 20-22cm diameter sauté pan. Add the onion and courgettes. Season. Once the vegetables are sizzling, turn the heat to low, cover, and cook for 8-10 minutes, stirring now and then, until softened.

    2. Beat the eggs in a jug until combined, then stir in most of the dill and all but 2 tablespoons of the cheese. Season.

    3. Pour the egg mixture over the vegetables and cook the frittata over a medium heat for 7-8 minutes, or until the eggs are nearly set. Meanwhile, preheat the grill on a high setting.

    4. Sprinkle the rest of the cheese over the frittata. Cook under the hot grill for 3-4 minutes, or until golden, bubbling and just set in the middle. Scatter the remaining dill on top and leave to cool.

    5 Slice into 6 or 8 wedges. Stack in an airtight box, each wedge separated by a sheet of non-stick baking paper.

    TIP: You can make this a few hours ahead.

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