Chestnut Free Basil & Oregano Egg and Greens Frittata
This herb-loaded frittata is the kind of dish that feels effortlessly impressive — golden on top, tender throughout, and packed with fresh vegetables in every bite. Zucchini, baby spinach, and scallion greens get a quick sauté before the egg mixture goes in, so the vegetables are perfectly cooked rather than watery or limp. Torn fresh basil folded right into the eggs and dried oregano whisked in from the start means the herb flavor is baked into every layer, not just scattered on top. The stovetop-to-broiler method gives you that beautiful, lightly golden finish without any fussy flipping or special equipment beyond an oven-safe skillet. Every ingredient here is straightforward and whole — eggs, olive oil, fresh produce, and dried herbs — so there's no need to scrutinize labels or worry about unexpected additives hiding in the mix. It comes together in one pan and slices into four generous wedges that work just as well for a relaxed weekend brunch as they do for a quick weeknight dinner.
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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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