Artificial Flavors Free Basil & Oregano Egg and Greens Frittata
Eggs, garden vegetables, and a handful of real herbs are all you need to pull off a frittata that feels genuinely satisfying at any hour of the day. Zucchini gets a quick sear in olive oil until the edges turn golden, then wilted spinach, scallion greens, and garlic join the party before the egg mixture — fragrant with torn fresh basil and dried oregano — gets poured right over the top. Every single ingredient here is exactly what it says it is, which matters when you're trying to avoid the synthetic flavor compounds that sneak into so many packaged egg dishes, seasoning blends, and pre-made frittata kits. The stovetop-to-broiler method gives you beautifully set edges and a lightly golden top without any mystery additives doing the heavy lifting. Red pepper flakes are optional, but even without them the garlic and herbs deliver enough depth to make this feel like a proper meal rather than a plain egg dish. Let it rest for a few minutes before slicing and it holds together cleanly into satisfying wedges you can serve straight from the skillet.
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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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