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Courgette fritatta

Serves 4 as a super-quick & easy meal to serve with a salad and perhaps some boiled new potatoes.

Recipe adapted from an advertisement promotion for British Lion Eggs in an old copy of Red magazine.

vegetarian, gluten free


2 tbsp olive oil
1 onion, sliced
2 courgettes, sliced
6 free range eggs
1 large spring onion, chopped
salt & pepper
75g grated cheese - the recipe said cheddar; I used Old Lochnagar (a cross between Red Leicester & Double Gloucester) because that’s what I had in the fridge!


  1. In a large frying pan, heat the oil & then fry the onion for a couple of minutes - until soft.
  2. Add the courgette & fry for 5 mins or so, stirring occasionally.
  3. In a separate bowl, beat the eggs with the spring onion, salt, & pepper.
  4. Add the egg mixture to the frying pan (with the courgettes) and cook, stirring, until the eggs are beginning to set.
  5. Shake the pan so the ingredients settle into an even surface and continue to cook for a minute.
  6. Sprinkle with the cheese and then cook under a hot grill for a couple of minutes, until the cheese is golden brown and bubbling.
The fritatta can be eaten warm, but it’s also great cold for lunch the next day.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Courgette fritatta in pan