Emulsifier Free Basil & Oregano Egg and Greens Frittata
Eggs, zucchini, baby spinach, and a generous handful of fresh basil come together in a skillet frittata that feels both rustic and genuinely impressive. The whole thing starts on the stovetop and finishes under the broiler, giving you golden, just-set edges and a tender, custardy center without any fuss. What makes this recipe so clean is what it leaves out — every ingredient is whole and straightforward, with zero processed additives or hidden emulsifiers to worry about. Extra-virgin olive oil does all the work of keeping things rich and cohesive, while dried oregano and red pepper flakes layer in warmth and depth. Scallion greens and garlic go in just long enough to turn fragrant without burning, and the spinach wilts down into the vegetables before the egg mixture is poured right over the top. It's the kind of dish that looks like you spent more effort than you did, and it slices into clean wedges that hold their shape beautifully 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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