Macadamia Free Basil & Oregano Egg and Greens Frittata
Eggs, garden herbs, and a skillet full of vibrant vegetables come together here in a way that feels both effortless and genuinely impressive. The zucchini gets a quick sear until golden at the edges, the spinach wilts down into something silky, and the whole thing is perfumed with fresh basil and dried oregano before it ever hits the broiler. Whisking the herbs right into the egg mixture means every single bite carries that aromatic punch rather than just the top layer. The stovetop-to-broiler method is the real secret — it gives you a frittata that's fully set on top with a tender, custardy interior that slices cleanly into wedges. This is the kind of dish that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner with a simple salad on the side. Everything on the ingredient list is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just cook and enjoy.
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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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