Celery Free Basil & Oregano Egg and Greens Frittata
Bright with fresh basil and earthy oregano, this skillet frittata is the kind of effortless, satisfying meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. Zucchini, baby spinach, and scallion greens get cooked down in olive oil until tender and fragrant before the herbed egg mixture is poured right over the top — no complicated technique required. The broiler finish is the real secret here, setting the top to a beautiful golden finish while keeping the interior custardy and rich. Every ingredient in this recipe is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Garlic and red pepper flakes give it a gentle kick, while the torn basil folded directly into the eggs makes the whole dish smell incredible as it cooks. It comes together in one oven-safe skillet, which means minimal cleanup and a gorgeous presentation you can slice and serve straight from the pan.
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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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