Ginger Free Basil & Oregano Egg and Greens Frittata
A skillet full of eggs, zucchini, and wilted spinach has a way of making any meal feel effortless and satisfying, and this frittata delivers exactly that. Fresh basil and dried oregano are whisked right into the egg mixture, so every bite carries that bright, herby flavor without relying on any warming spices that can sneak into so many savory dishes. Zucchini gets a quick sear until golden at the edges, scallion greens and garlic go in next, and then the spinach wilts down into the pan before the eggs are poured over the top — it's a genuinely simple layering process that produces something that looks impressive. The stovetop-to-broiler method gives you set, custardy edges and a lightly golden top without any fuss or flipping. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden seasonings that don't work for your needs. It slices cleanly into wedges and serves beautifully right from the skillet, making it just as fitting for a relaxed weekend brunch as it is for a quick weeknight dinner.
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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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