Mediterranean Diet Friendly Basil & Oregano Egg and Greens Frittata
This skillet dish is a celebration of simple, vibrant ingredients — zucchini, baby spinach, fresh basil, and garlic all coming together under a canopy of golden, herb-flecked eggs. Extra-virgin olive oil does the heavy lifting in the pan, lending richness while keeping everything feeling light and clean, exactly the kind of cooking that makes this style of eating so satisfying long-term. The combination of dried oregano whisked right into the eggs and torn fresh basil folded in afterward means every bite carries a layered, aromatic depth that tastes far more involved than it actually is. Wilting the spinach before adding the eggs ensures no watery surprises, and the finishing pass under the broiler gives the top that gorgeous, just-set golden finish you'd expect from a proper frittata. It's a stovetop-to-oven technique that sounds fancy but is genuinely approachable, even on a weeknight. Serve it straight from the skillet in wedges and let the colors — deep green, soft gold, flecks of red pepper — do the talking at the table.
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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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