Gelatin Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh herbs, and a skillet full of vibrant vegetables come together here in a dish that feels both rustic and genuinely impressive. The stovetop-to-broiler method gives you beautifully set edges, a golden top, and a custardy center that holds together in clean, satisfying wedges. Zucchini, baby spinach, and scallion greens bring real substance to every bite, while torn basil and dried oregano layered into the egg mixture make the whole thing smell incredible as it cooks. For anyone navigating gelatin-free eating, this kind of recipe is a natural fit — every single ingredient is whole and straightforward, with no hidden binders, stabilizers, or additives to second-guess. It's the kind of meal that works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner, especially since it goes straight from pan to table. A little rest time before slicing is all it needs, and the skillet presentation makes it look like you put in far more effort than you actually did.
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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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