MSG 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 satisfying. The zucchini gets a quick sear until golden at the edges, the spinach wilts down into something silky, and the whole thing is finished under the broiler for a lightly set, golden top that looks far more impressive than the effort required. Fresh basil is folded right into the egg mixture alongside dried oregano, so every bite carries that bright, herby flavor from the inside out. For anyone navigating hidden additives in packaged foods, a dish built entirely from whole ingredients like this is a genuine relief. Every component — the eggs, the olive oil, the fresh produce, the sea salt — is exactly what it says it is, with no flavor enhancers or processed shortcuts in sight. That simplicity is actually what makes the flavors so clean and forward. The stovetop-to-broiler technique is the real secret here: low, patient heat sets the bottom and sides while the broiler firms up the top without drying out the eggs. Let it rest for five minutes before slicing and you get neat wedges that hold their shape beautifully 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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