Capsaicin Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh greens, and fragrant herbs come together in a skillet-to-broiler frittata that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner plate. Zucchini, baby spinach, and scallion greens build a tender, colorful vegetable base, while torn fresh basil and dried oregano folded right into the egg mixture give every bite a deeply savory, garden-fresh flavor. The technique is straightforward — stovetop first to set the edges, then a quick pass under the broiler to finish the top with just a hint of golden color. For anyone avoiding capsaicin, the red pepper flakes listed in the ingredients are explicitly marked optional and easy to leave out entirely, so the recipe works beautifully without them and without any substitutions. What you're left with is a clean, herb-forward dish built entirely on ingredients you can verify yourself, no label-reading required. It slices into four generous wedges and serves straight from the skillet, which means less cleanup and a genuinely impressive presentation.
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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)
Can be omittedred pepper flakes
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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