Beef Free Basil & Oregano Egg and Greens Frittata
Eggs, garden-fresh vegetables, and a generous hand with herbs are all you need to pull off something genuinely impressive here. Zucchini gets a quick sear until golden at the edges, then baby spinach, scallion greens, and garlic join the pan before the basil-and-oregano-laced egg mixture is poured right over the top. The stovetop-to-broiler method is the real secret — it gives you a frittata that's custardy and tender inside with just enough golden color on top to make it look like you really know what you're doing. This is the kind of dish that works equally well for a lazy weekend brunch or a fast weeknight dinner, and it comes together in a single skillet for easy cleanup. Every ingredient here is straightforward and plant-forward, so there's no need to scan labels or swap anything out — just cook and enjoy.
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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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