Mushroom Free Basil & Oregano Egg and Greens Frittata
Bright, herby, and packed with vegetables, this frittata is the kind of dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner rotation. Zucchini, baby spinach, and scallion greens get cooked down in olive oil until tender and golden, then blanketed in an egg mixture fragrant with fresh basil and dried oregano — the result is deeply savory and genuinely satisfying. The two-step stovetop-to-broiler method gives you perfectly set edges with a just-golden top, which looks far more impressive than the effort involved. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there are no hidden fungi lurking in sauces, broths, or seasoning blends to worry about. The garlic and red pepper flakes (if you use them) add a gentle kick that keeps each bite interesting without overwhelming the fresh herb notes. It slices cleanly into wedges and serves straight from the skillet, which means less cleanup and more time actually enjoying your meal.
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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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