High Fructose Corn Syrup 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 effortless and genuinely impressive. The combination of zucchini, baby spinach, and scallion greens gives every bite a bright, garden-fresh quality, while torn basil and dried oregano layer in an aromatic depth that makes this feel far more special than a weeknight staple. Every single ingredient is whole and unprocessed, so there's no need to squint at labels hunting for sneaky sweeteners or corn-derived additives hiding in a sauce or seasoning blend. The stovetop-to-broiler technique is the real secret weapon — it builds a tender, custardy interior while the top turns just golden and set, giving you that satisfying frittata texture without any fuss. Garlic and red pepper flakes add a gentle kick that keeps things interesting without overwhelming the delicate egg base. It slices cleanly into wedges and serves beautifully straight from the pan, which means less cleanup and more time actually enjoying the meal.
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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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