Eight eggs whisked until silky and folded with torn fresh basil form the base of this skillet frittata, built up with golden-edged zucchini, wilted baby spinach, and scallion greens for layers of color and bite. Garlic and dried oregano bloom in the pan before the vegetables ever meet the eggs, giving the whole dish a savory, herby backbone without leaning on any salty finishing touches. A quick run under the broiler sets the top with just a hint of golden color while the center stays tender and custardy. Sliced into wedges straight from the skillet, it's the kind of dish that works equally well for a weekend brunch or a fast weeknight dinner. Since the flavor here comes from real aromatics, herbs, and vegetables rather than a heavy hand with the shaker, it's a genuinely satisfying option to keep on rotation for an added salt–conscious kitchen.
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Position an oven rack in the upper-middle position and preheat the broiler to high.
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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