Cashew Free Basil & Oregano Egg and Greens Frittata
Packed with garden-fresh vegetables and fragrant herbs, this frittata is the kind of dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner plate. Zucchini, baby spinach, and scallion greens get cooked down in olive oil until tender and golden, then blanketed in a basil-and-oregano-laced egg mixture that sets into something truly satisfying. The broiler finish is the secret weapon here — it gives the top a lightly golden, almost custardy surface that looks far more impressive than the effort involved. Because every ingredient is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a sauce or seasoning blend. Garlic and red pepper flakes add just enough depth and gentle heat to keep every bite interesting without overwhelming the brightness of the fresh basil. It slices cleanly into wedges and serves straight from the skillet, which means less cleanup and more time enjoying it.
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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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