Gut Friendly Basil & Oregano Egg and Greens Frittata
Eggs, fresh herbs, and a pile of vegetables come together in a skillet frittata that feels both nourishing and genuinely satisfying to eat. Zucchini, baby spinach, and scallion greens bring a variety of plant goodness to every slice, while garlic, fresh basil, and dried oregano layer in real depth of flavor without relying on anything heavy or processed. The technique here is simple but smart — the stovetop start lets the vegetables soften and meld with the eggs, and a quick finish under the broiler gives the top that lightly golden, just-set texture that makes a frittata so appealing. For anyone keeping a close eye on gut health, this kind of meal hits a sweet spot: whole-food ingredients, no refined additives, and plenty of fiber from the greens. The scallion greens are used in place of the bulb, which is a small but thoughtful swap that keeps things gentle on digestion. It comes together in one pan, rests for just a few minutes, and slices cleanly into wedges you can serve straight from the skillet — low fuss, high reward.
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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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