Breastfeeding Friendly Basil & Oregano Egg and Greens Frittata
Eggs are one of the most nutrient-dense foods you can reach for when you're nursing, delivering high-quality protein and choline in every bite — and this skillet dish makes the most of them. Zucchini, baby spinach, and scallion greens pile on folate and iron, which are exactly the kinds of nutrients that matter most when your body is working overtime to produce milk. The olive oil base keeps everything rich and satisfying without feeling heavy, and the fresh basil folded right into the egg mixture gives the whole thing a bright, herby lift that makes it taste far more special than the effort involved. Starting on the stovetop and finishing under the broiler gives you beautifully set edges and a golden top without any fuss or flipping. A gentle rest in the pan before slicing means clean wedges every time, whether you're serving it straight from the skillet at dinner or saving a slice for a quick next-day lunch. It's the kind of wholesome, flexible meal that fits easily into the unpredictable rhythm of early parenthood.
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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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