BHA & BHT Free Basil & Oregano Egg and Greens Frittata
Eggs, garden-fresh vegetables, and fragrant herbs come together in a skillet dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner. The combination of zucchini, baby spinach, scallion greens, fresh basil, and dried oregano gives every bite real depth — earthy, a little bright, and just enough heat if you go for the red pepper flakes. For anyone navigating preservative-free eating, this kind of recipe is a genuine relief: every ingredient here is whole and straightforward, with no processed shortcuts that could sneak in unwanted additives like BHA or BHT. The stovetop-to-broiler method is what makes the texture so satisfying — a set, golden top with a tender, custardy interior that holds together cleanly when you slice it into wedges. Extra-virgin olive oil keeps things rich without relying on anything refined or stabilized, and the garlic goes in just long enough to turn fragrant without burning, which keeps the flavor clean and balanced. It rests right in the pan, slices beautifully, and serves straight from the skillet — minimal cleanup, maximum payoff.
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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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