Brazil Nut Free Basil & Oregano Egg and Greens Frittata
This herb-loaded frittata is the kind of dish that makes a simple skillet feel like a proper meal — golden on top, tender throughout, and packed with fresh vegetables in every bite. Zucchini, baby spinach, and scallion greens get a quick sauté before the egg mixture goes in, so the vegetables are perfectly cooked rather than watery or raw. Fresh basil folded right into the eggs and dried oregano whisked in from the start means the herbs are woven through every slice, not just scattered on top as an afterthought. The broiler finish is what gives the frittata that beautiful, lightly golden surface without overcooking the interior — it's a small technique that makes a big visual difference. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. It works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner, and slicing it straight from the skillet keeps cleanup refreshingly minimal.
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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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