Coconut Free Basil & Oregano Egg and Greens Frittata
This herb-loaded frittata is the kind of dish that feels impressive without demanding much from you — a skillet full of golden eggs, tender zucchini, wilted spinach, and fragrant basil and oregano that perfume every single bite. The stovetop-to-broiler method gives the top that gorgeous, lightly golden finish you'd expect from a restaurant brunch, and it comes together in one pan with zero fuss. Every ingredient here is straightforwardly whole and plant- or egg-based, so there's no need to scan labels or second-guess anything hiding in the mix. Zucchini gets a quick sear until it's just golden at the edges, garlic and scallion greens go in next, and the spinach wilts down into the vegetables before the egg mixture — whisked with torn fresh basil and dried oregano — gets poured right over the top. The result is a frittata that's deeply savory, a little herby, and just enough spicy if you shake in those red pepper flakes. It slices cleanly into wedges and serves beautifully straight from the skillet, 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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