Squash, sage & gruyère frittata

A filling omelette that makes a great midweek main for both vegetarians and meat eaters

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 323
  • fat 21g
  • saturates 8g
  • carbs 14g
  • sugars 8g
  • fibre 3g
  • protein 20g
  • salt 0.76g


  • 1 tbsp olive oil
  • 1 small red onion, finely chopped
  • 600g squash, peeled and cut into small cubes
  • handful sage leaves, roughly chopped
  • 6 eggs, lightly beaten
  • 100g Gruyère, grated


  1. Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the onion, squash and sage. Fry over a mediumhigh heat until soft and golden. This should take around 10 mins.

  2. In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked squash and onion mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.

  3. Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.

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