Legume Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh greens, and fragrant herbs come together in a skillet frittata that feels equally at home on a weekend brunch table or a quick weeknight dinner plate. Zucchini gets a head start in olive oil until it's lightly golden, then garlic, scallion greens, and baby spinach join the pan before the herb-laced egg mixture is poured right over the top — it's a genuinely satisfying one-pan situation. Torn fresh basil folded directly into the eggs gives every bite a bright, garden-fresh lift, while dried oregano and a pinch of red pepper flakes add just enough depth and warmth to keep things interesting. The stovetop-to-broiler finish is the real trick here: the bottom sets gently over medium-low heat while the broiler handles the top, leaving the frittata tender all the way through rather than rubbery or dry. For anyone navigating a legume-free approach, this recipe is naturally in the clear — every single ingredient is a whole food with nothing hidden to second-guess. It slices cleanly into four wedges and looks beautiful served straight from the skillet, which also 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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