Barley Free Basil & Oregano Egg and Greens Frittata
This herb-forward frittata is the kind of dish that feels effortlessly impressive — golden on top, custardy in the center, and packed with tender zucchini, wilted spinach, and bright pops of fresh basil. The combination of dried oregano whisked right into the eggs and torn basil folded in just before cooking means every bite carries a deeply savory, garden-fresh flavor. Scallion greens and a hit of garlic round everything out without overwhelming the delicate egg base. The stovetop-to-broiler technique is what really makes it sing, giving you that beautifully set, lightly golden top without any fussy flipping. Every ingredient here is naturally free from barley and grain-based fillers, so there's no need to scrutinize labels or worry about hidden additives sneaking in. It's a satisfying, wholesome meal that works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner. Slice it straight from the skillet and let it speak for itself.
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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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