Honey Free Basil & Oregano Egg and Greens Frittata
Herb-forward and packed with vegetables, this frittata is the kind of satisfying, any-time-of-day meal that feels far more impressive than the effort it takes to pull together. Zucchini, baby spinach, and scallion greens get a quick sauté before the egg mixture — brightened with fresh basil and dried oregano — is poured right over the top and finished under the broiler for that gorgeous golden surface. The whole thing comes together in one oven-safe skillet, which means minimal cleanup and maximum flavor payoff. Sweeteners have no business in a dish like this anyway, and every single ingredient here is exactly what it looks like — no hidden additives, no processed sauces, just clean whole foods doing the heavy lifting. The combination of wilted spinach, tender zucchini, and fragrant garlic makes each wedge feel hearty and nourishing without being heavy. A pinch of red pepper flakes adds a gentle kick if you want it, and the five-minute rest before slicing means the frittata holds together beautifully when you serve it straight from the pan.
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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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