Anti Inflammatory Basil & Oregano Egg and Greens Frittata
Eggs, fresh greens, and a generous pour of extra-virgin olive oil come together here in a skillet frittata that's as satisfying for dinner as it is for a lazy weekend brunch. Zucchini, baby spinach, and scallion greens get a quick sauté until tender and fragrant, building a vegetable base that makes every bite feel genuinely nourishing rather than just virtuous. Fresh basil folded right into the egg mixture and dried oregano whisked in from the start mean the herbs are woven through the whole frittata, not just scattered on top. Garlic and a pinch of red pepper flakes round out the flavor with a gentle warmth that keeps things interesting without overwhelming the dish. The stovetop-to-broiler method gives you perfectly set edges, a golden top, and a center that stays just custardy enough — no rubbery eggs here. Every ingredient in this recipe pulls double duty: tasting great and supporting a way of eating that leans on whole foods, quality fats, and produce-forward cooking. It's the kind of meal that feels effortless to pull off but looks and tastes like you actually tried.
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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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