Almond Free 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 impressive. The technique is straightforward — you build a savory vegetable base on the stovetop, pour in a seasoned egg mixture fragrant with oregano and torn basil, and finish the whole thing under the broiler for a golden, just-set top. Garlic and scallion greens add a quiet depth, while optional red pepper flakes give it a gentle kick if you're in the mood. Because every ingredient here is whole and naturally simple, there's no need to scan labels or second-guess what's hiding in a packaged product — this is clean, unfussy cooking from start to finish. The broiler step is the real secret weapon, giving the top that lightly golden finish without drying out the interior. Let it rest for a few minutes before slicing and it holds together beautifully, making it just as good served straight from the pan at the table as it is packed up for later.
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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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