Turkey Free Basil & Oregano Egg and Greens Frittata
Eggs, zucchini, and a generous handful of fresh herbs are all you need to pull off something that looks genuinely impressive at the table. The technique here is straightforward — you build a savory base of golden zucchini, wilted spinach, and fragrant garlic right in the skillet, then let the broiler do the finishing work for a top that's just set and lightly golden. Basil folded directly into the egg mixture and dried oregano whisked in from the start means every single bite carries that bright, herby flavor rather than just the top layer. For anyone navigating a poultry-free kitchen, this kind of dish is a genuine win — it's hearty and protein-packed without relying on any meat at all, and there's no need to scrutinize labels or swap out a single ingredient. The scallion greens and optional red pepper flakes add just enough sharpness and heat to keep things interesting without overwhelming the vegetables. Letting it rest for five minutes before slicing makes a real difference — the wedges hold together cleanly and serve beautifully straight from the pan.
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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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