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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