Lupin Free Basil & Oregano Egg and Greens Frittata
Eggs, garden herbs, and a skillet full of vibrant vegetables come together here in a dish that feels both rustic and genuinely impressive. Zucchini gets a quick sear until golden at the edges, then wilted spinach, fragrant garlic, and scallion greens join the party before the herbed egg mixture is poured right over the top. Fresh basil folded into the eggs and dried oregano whisked in from the start means every single bite carries that bright, aromatic punch. The stovetop-to-broiler method gives you set, golden edges and a custardy center without any fuss — just a reliable technique that works every time. For anyone navigating lupin avoidance, this recipe is naturally a safe bet: every ingredient is a whole food or a straightforward pantry staple, with no flour blends or legume-derived fillers hiding anywhere in the mix. It slices cleanly into wedges and looks beautiful served straight from the skillet, which makes it just as fitting for a lazy weekend brunch as it is for a quick weeknight dinner.
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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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