Alpha Gal Friendly Basil & Oregano Egg and Greens Frittata
Living with an alpha-gal allergy means navigating a world where mammalian meat and dairy can quietly sneak into dishes you'd least expect — but this herb-loaded egg and greens frittata sidesteps all of that entirely. Every ingredient here is plant-based or poultry-derived, so there's nothing to second-guess before you dig in. Zucchini, baby spinach, scallion greens, and garlic build a savory, colorful base that gets poured over with a fragrant egg mixture laced with fresh basil and dried oregano — it smells incredible from the moment it hits the hot pan. The stovetop-to-broiler technique gives you beautifully set edges and a lightly golden top without any fuss or special equipment beyond an oven-safe skillet. A short rest in the pan lets everything firm up into clean, satisfying wedges that hold their shape when you slice them. It works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner when you want something nourishing and genuinely delicious without the stress of label-reading.
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Learn more →Ingredients
4 servings
- 8 large eggs
- ¼ cup water
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp extra-virgin olive oil
- 1 medium zucchini, halved lengthwise and thinly sliced into half-moons
- 3 cups baby spinach, loosely packed
- 3 scallions (green tops only), thinly sliced
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, roughly torn
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the broiler to high.
- 2
Crack the eggs into a mixing bowl, add the water, sea salt, black pepper, and dried oregano, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Fold in the torn basil and set aside.
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