Lactose Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh herbs, and a skillet full of vibrant vegetables come together here in a dish that feels both rustic and genuinely impressive. The egg mixture gets whisked with water instead of cream or milk, so the result is naturally light and completely free of dairy without any substitutions or workarounds needed. Zucchini, baby spinach, and scallion greens build a savory, colorful base, while torn fresh basil and dried oregano folded right into the eggs make every bite fragrant and bold. The stovetop-to-broiler method gives you perfectly set edges and a golden, slightly puffed top that looks like it came out of a restaurant kitchen. Red pepper flakes add a gentle kick if you want it, but the garlic and herbs carry plenty of flavor on their own. It slices cleanly into wedges and serves straight from the pan, which means less cleanup and more time to actually enjoy it.
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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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