Hazelnut Free Basil & Oregano Egg and Greens Frittata
Fresh herbs, tender zucchini, and a cloud of wilted spinach make this stovetop-to-broiler frittata one of those meals that feels far more impressive than the effort involved. The egg base gets whisked with dried oregano and torn basil before it ever hits the pan, so every single bite carries that bright, garden-forward flavor all the way through. Zucchini is cooked until just golden at the edges, then layered with garlic, scallion greens, and baby spinach before the eggs are poured right over the top — building a frittata that's as beautiful as it is satisfying. The broiler finish gives the top that lightly golden, set texture that makes slicing clean and easy. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is a straightforward whole food with no hidden surprises to worry about. It works just as well for a lazy weekend brunch as it does for a quick weeknight dinner, and serving it straight from the skillet means one less dish to wash.
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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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