Chicken Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh greens, and garden herbs come together in a skillet frittata that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner plate. Zucchini, baby spinach, and scallion greens get a quick sauté in olive oil before the egg mixture — fragrant with torn basil and dried oregano — is poured right over the top. The stovetop-to-broiler technique is the real secret here: it gives you a custardy, fully set interior with just enough golden color on top to make it look like you really know what you're doing. A pinch of red pepper flakes adds a gentle kick if you're into that, though it's completely optional. Everything in this dish is straightforward and plant-forward, so there's no need to scan labels or worry about hidden poultry-based broths or stocks sneaking into your meal. It slices into clean wedges and serves beautifully straight from the pan, which also means fewer dishes — always a win.
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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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