Citric Acid Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh garden vegetables, and fragrant herbs come together in a skillet frittata that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner plate. The combination of zucchini, baby spinach, and scallion greens gives every slice a satisfying mix of textures, while torn fresh basil and dried oregano layer in that unmistakable herby depth. For anyone navigating a citric acid sensitivity, this kind of recipe is a genuine relief — no packaged sauces, no preserved ingredients, no hidden additives to second-guess, just whole foods cooked simply. Garlic goes in just long enough to turn fragrant without browning, and the spinach wilts down into the vegetables so the flavors meld beautifully before the eggs even hit the pan. The stovetop-to-broiler method is what makes the texture so good: the bottom stays custardy and tender while the top sets with just a hint of golden color. A five-minute rest before slicing lets everything firm up so you get clean, satisfying wedges straight from the skillet. It's the kind of dish that looks impressive but asks very little of you.
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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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