Dairy Free Basil & Oregano Egg and Greens Frittata
This herb-loaded frittata is the kind of dish that looks impressive enough for a weekend brunch but is genuinely simple enough for a weeknight dinner. Zucchini, baby spinach, and scallion greens get cooked down in olive oil until tender and fragrant, then the egg mixture — whisked with fresh basil, dried oregano, and a hint of red pepper flakes — gets poured right over the top. The stovetop-to-broiler method gives you perfectly set edges, a golden top, and a custardy center without any fuss. What makes this work so well for anyone avoiding dairy is that the richness comes entirely from the eggs and good olive oil — no butter, no cream, no cheese needed to make it feel satisfying and full-flavored. Store-bought frittatas and egg dishes often sneak in milk or shredded cheese, so making it at home with this straightforward ingredient list puts you fully in control. A five-minute rest before slicing lets everything settle into clean, beautiful wedges that hold their shape right out of the pan. It's bright, savory, and genuinely delicious whether you serve it warm or at room temperature.
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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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