This courgette and sweet potato frittata is effectively a crustless quiche. Making it a healthier version of a lunchtime favourite. Roasting the courgette and sweet potato slices with garlic and fresh thyme brings out the sweetness in the vegetables. Combining the eggs and creme fraiche creates a creamy filling to bind it all together. The blue cheese topping brings that perfect balance of creamy, salty and savoury, without overpowering the fresh summer veg.
Crustless quiche
This courgette and sweet potato frittata is effectively a crustless quiche, which makes it a lighter, healthier take on a lunchtime classic. Roasting the courgette and sweet potato slices with garlic and fresh thyme is worth the extra step – it concentrates their natural sweetness and gives the whole dish a deeper, more rounded flavour. Served warm or at room temperature, it’s an easy, make‑ahead dish for lunches, picnics or simple suppers. A slice with a crisp green salad is all you need.
The perfect vegetable pairing
Once the vegetables are tender and caramelised at the edges, they’re folded into a mixture of eggs and crème fraîche. This creates a soft, creamy filling that sets beautifully in the oven while still feeling light enough for warm‑weather cooking. It’s the kind of base that works with almost any summer veg, but courgette and sweet potato are especially good together: sweet, fresh, and full of colour.
Blue cheese for a hit of umami
The Gorgonzola topping really brings everything together. As it melts, it creates little pockets of creamy, savoury richness that contrast with the tender vegetables. It has that perfect balance of salty, tangy and mellow blue cheese warmth. Just punchy enough to add depth, but gentle enough not to overpower the fresh summer flavours underneath.
Other lunchtime courgette recipes to try
For more lunchtime ideas with courgettes, try the recipes below:
Growing courgettes
Courgettes are remarkably easy to grow in the UK and are perfect for beginner gardeners. They thrive in the British climate when planted after the last frost (typically late May or early June) and can produce abundant harvests from just two plants throughout the summer months, making them one of the most easiest and rewarding vegetables to plant at home.
Courgettes like a rich, well-composted soil, and above all else, constant watering – especially in hot weather – as plants can produce 1-2 courgettes per day. Ensure you regularly harvest the courgettes to encourage further production.
Dolcelatte cheese is a good substitute or a British Stilton. If you’re not a fan of blue cheese, you’ll need to go for a more mature flavoured hard cheese, such as Comte or Gruyere.
Sliced carrots would be a good alternative to the sweet potato, as when roasted, they also turn sweet.
Courgette and Sweet Potato Frittata
Equipment
- Round Pyrex dish, casserole, or springform tin
Ingredients
- 1 tbsp olive oil
- 1 medium-large sweet potato sliced thickly
- 2 medium courgettes sliced thickly
- 3 sprigs of fresh thyme
- ½ tsp sea salt
- freshly ground black pepper
- 1 garlic clove grated
- 3 eggs
- 200 ml creme fraiche
- 100 g Gorgonzola (blue cheese) or hard cheese
Instructions
- Preheat the oven to 180 °C
- Pour the oil into a round Pyrex dish, casserole, or springform tin.
- Add your diced sweet potato, sliced courgette, sprigs of thyme, garlic, sea salt, freshly ground black pepper, and mix well.
- Roast in the oven for 30 minutes, turning the vegetables over halfway through the cooking time.
- In the meantime, whisk together your eggs and creme fraiche in a bowl.
- Either crumble your blue cheese (Gorgonzola or Dolcelatte) or grate your hard cheese (such as Comte or Gruyère) or
- After 30 minutes in the oven, remove the dish and pour over your eggs and crème fraîche. Top with your cheese of choice, and return to the oven for 25 minutes.
- Remove from the oven and leave to cool for 5 minutes.
- Serve a good-sized slice alongside a large salad and French dressing.