Red Meat Allergy Friendly Basil & Oregano Egg and Greens Frittata

Total time45 min

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Basil & Oregano Egg and Greens Frittata

This herb-loaded frittata is the kind of dish that feels effortlessly impressive — golden on top, custardy in the center, and packed with tender zucchini, wilted spinach, and fragrant garlic in every single bite. Because it's built entirely around eggs, fresh vegetables, and olive oil, there's no red meat anywhere near the pan, making it a genuinely satisfying option when so many protein-forward recipes feel off the table. The combination of fresh basil folded right into the egg mixture and dried oregano whisked in from the start means the herbs are woven through the whole frittata rather than just scattered on top. Scallion greens keep things bright and mild, and a pinch of red pepper flakes adds just enough warmth if you want it. The stovetop-to-broiler method is what gives you that beautiful, lightly golden top without overcooking the interior — it's a technique that looks like you really know what you're doing. Slice it into wedges straight from the skillet and it works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner.

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Ingredients

4 servings

8 large eggs
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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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