Fructose Free Basil & Oregano Egg and Greens Frittata
Eggs, zucchini, spinach, and a generous handful of fresh basil come together in a skillet frittata that feels both rustic and genuinely satisfying. Managing fructose intake often means scrutinizing every ingredient for hidden sugars, onion-heavy aromatics, or processed add-ins — this recipe sidesteps all of that by keeping things clean and whole. The scallion greens (not the white bulb) are used here, which is a smart swap that delivers a mild, savory note without the fructan load that comes from the base. Garlic is present in a small amount, so those who are particularly sensitive can reduce or omit it without losing the dish's character. The broiler finish gives the top a gorgeous golden color and a slightly firm texture that contrasts beautifully with the tender vegetables underneath. It comes together in one pan, rests for just a few minutes, and slices cleanly into wedges — easy enough for a weeknight but impressive enough to serve to guests.
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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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