Red Meat Allergy Friendly Rosemary & Sage Egg and Greens Frittata
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Learn more āIngredients
4 servings
- 8 large eggs
- Ā¼ cup water
- Ā½ tsp fine sea salt
- Ā¼ tsp black pepper
- 2 tbsp olive oil
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 2 cups baby spinach, loosely packed
- 1 cup kale, stems removed, leaves roughly chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh sage, finely chopped
- Ā¼ tsp garlic powder
For serving
- fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). In a mixing bowl, whisk together the eggs, water, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute. Set aside.
- 2
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the zucchini and cook, stirring occasionally, until the slices are just tender and lightly golden at the edges, about 4ā5 minutes.
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