Gluten Free Basil & Oregano Egg and Greens Frittata
This herb-loaded frittata is the kind of dish that feels effortlessly impressive — golden on top, packed with tender zucchini, wilted spinach, and a fragrant hit of fresh basil and oregano in every bite. The whole thing comes together in a single skillet, finishing under the broiler for that perfectly set, lightly golden top that makes it look like you really know what you're doing. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-reading required — just straightforward, wholesome cooking. The egg base gets whisked with a splash of water and seasoned beautifully, while the vegetables are cooked down until tender and fragrant before the eggs ever hit the pan. Garlic and scallion greens add a savory backbone, and the optional red pepper flakes give it just enough of a kick to keep things interesting. It works equally well for a lazy weekend brunch or a quick weeknight dinner, and slicing it into wedges straight from the skillet means cleanup is minimal. If you've been looking for a satisfying, vegetable-forward meal that doesn't require any workarounds, this is it.
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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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