3 courgette frittatas alongside some salad leaves

Courgette frittatas

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(12 ratings)

Prep: 20 mins Cook: 25 mins


Serves 2 (or 1 for 2 days)

If you're looking for lunchbox inspiration, try making these vegetarian courgette frittatas. Serve with salad for an easy, filling and tasty lunch

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal311
  • fat21g
  • saturates9g
  • carbs8g
  • sugars7g
  • fibre2g
  • protein20g
  • salt0.5g
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  • 1 large or 2 small courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 4 spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 crushed garlic clove
  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • good pinch dill fronds
  • 4 tbsp Greek yogurt


  1. Heat oven to 220C/200C fan/gas 7, then put an empty muffin tin inside. Coarsely grate 1 large or 2 small courgettes and slice 4 spring onions. Heat 2 tsp rapeseed oil in a frying pan and fry the spring onions for about 3 mins. Stir in 1 crushed garlic clove and the grated courgette and cook for another 1 min, then set aside to cool.


  2. Beat 3 large eggs, a good pinch dill fronds and 4 tbsp Greek yogurt together in a jug, then season. Stir in the courgette mixture. Take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases and bake for 15-18 mins until set and golden. Serve hot or cold with salad.

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Comments, questions and tips

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11th May, 2020
I found the frittatas needed extra cooking time perhaps because the courgette is quite waterery, flavour was ok though I did add a tsp of cumin & chopped pickle as didn't have dill. I have yet to try them cold which I may prefer.
26th Jul, 2019
These are super-easy and also delicious. I didn’t have dill so seasoned with a shake of chilli flakes and some sumac instead and also added some grated cheddar. I used two courgettes and five eggs and more or less doubled the yoghurt and it made six frittatas in large muffin tin. Didn’t bother with paper cases but just greased the non stick tin and they came out just fine. Will definitely make again for an easy lunch when the courgette glut begins!
22nd Jun, 2019
I made these tonight and added cheddar cheese. Next time I will put them straight in to a lightly buttered muffin tin. The muffin cases are a good idea if you want to use them for a picnic but the frittata stuck to the cases too much fro my taste. I will wrap them in greaseproof paper if I decide to transport them.
GinginFWD's picture
1st Jun, 2019
These are delicious, I sprinkled some fresh grated Parmesan on top before putting them in the oven.
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18th Jul, 2018
Super easy, brilliant! Next time will add some chilli.
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