Pork Free Basil & Oregano Egg and Greens Frittata
Herb-forward and loaded with vegetables, this frittata is the kind of dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner rotation. Zucchini, baby spinach, and scallion greens get cooked down in olive oil until tender and fragrant, then blanketed in a basil-and-oregano-laced egg mixture that sets into something genuinely beautiful. The broiler finish gives the top just enough golden color to make it look like you really put in the effort — even though the whole thing comes together in a single skillet. Because every ingredient here is naturally free from pork and pork-derived products, there's no label-scanning or substitution stress involved; what you see in the pan is exactly what you get. Fresh basil folded right into the eggs is a small move that makes a big difference, perfuming every bite with that unmistakable summery sweetness. A five-minute rest before slicing keeps the wedges clean and cohesive, so it plates up just as nicely as it tastes. Serve it straight from the skillet with a simple salad and you've got a complete, satisfying meal that doesn't ask much of you at all.
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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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