Mustard Free Basil & Oregano Egg and Greens Frittata
Eggs, garden herbs, and a skillet full of vibrant vegetables come together here in a dish that feels both effortless and genuinely impressive. Zucchini gets a quick sear until golden at the edges, then wilted spinach, fragrant garlic, and scallion greens join the party before the herbed egg mixture is poured right over the top. Fresh basil folded into the eggs and dried oregano whisked in from the start means every single bite carries that bright, aromatic punch. The stovetop-to-broiler method gives you a frittata that's perfectly set on top with a tender, custardy interior — no flipping required. For anyone navigating a mustard sensitivity, this recipe is a genuinely clean option: every ingredient is straightforward, and there's nothing hiding in a sauce packet or spice blend that could sneak in an unwanted allergen. It slices into four generous wedges and serves beautifully straight from the skillet, which also means fewer dishes. Whether you're pulling this together for a lazy weekend brunch or a quick weeknight dinner, it's the kind of recipe you'll come back to again and again.
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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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