Artificial Food Coloring Free Basil & Oregano Egg and Greens Frittata
This herb-packed frittata is the kind of effortless, satisfying meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. Every ingredient here is whole and real — eggs, zucchini, baby spinach, scallions, garlic, and a generous hand with fresh basil and dried oregano — so there's zero guesswork about what's actually going into your pan. For anyone navigating artificial dyes, processed egg dishes and pre-seasoned skillet meals can be a minefield of unnecessary additives, but this one sidesteps all of that entirely by keeping things clean from start to finish. The technique is simple but genuinely rewarding: you build a savory vegetable base on the stovetop, pour the herbed egg mixture right over it, and finish the whole thing under the broiler until the top turns just golden in spots. That two-stage cook gives you edges that are set and tender while the center stays custardy and rich. A five-minute rest before slicing lets everything settle into clean, beautiful wedges that hold their shape straight out of the skillet. It's the kind of dish that looks like you put in way more effort than you actually did.
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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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