Carrageenan Free Basil & Oregano Egg and Greens Frittata
Eggs, garden herbs, and a skillet full of vibrant vegetables come together here in a way that feels both effortless and genuinely impressive. The zucchini gets a quick sear until golden at the edges, the spinach wilts down into something silky, and the basil and oregano perfume the whole thing with a warmth that makes the kitchen smell incredible. Whisking the herbs right into the egg mixture means every single bite carries that flavor rather than just the top layer. One of the quiet wins of this recipe is that every ingredient is exactly what it says it is — whole eggs, fresh produce, olive oil, and spices — with no processed dairy, thickeners, or additives that can sneak carrageenan into an otherwise clean dish. The stovetop-to-broiler method gives you set, custardy edges and a just-golden top without any fuss or flipping. It slices into clean wedges and serves beautifully straight from the pan, which also means fewer dishes. Whether you're eating it warm for dinner or at room temperature the next morning, this frittata is the kind of recipe that earns a permanent spot in the rotation.
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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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