Low Sugar Basil & Oregano Egg and Greens Frittata
Eggs, zucchini, baby spinach, and a generous handful of fresh basil come together in a skillet frittata that feels both rustic and genuinely satisfying. The stovetop-to-broiler method gives you tender, flavor-packed vegetables on the bottom and a beautifully golden, just-set top — no flipping required. Every ingredient here is whole and savory, so there is nothing sneaky hiding in the pan; this is exactly the kind of meal that proves you do not need sweeteners to make food taste rich and crave-worthy. Dried oregano and red pepper flakes layer in warmth, while the fresh basil folded right into the egg mixture perfumes every single bite. Garlic and scallion greens go in just long enough to turn fragrant without burning, which keeps the flavor bright rather than bitter. It comes together in one oven-safe skillet and slices into four clean wedges that work just as well for a weeknight dinner as they do for a lazy weekend brunch.
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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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