Nitrate & Nitrite Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh vegetables, and good olive oil are all you need to pull off something genuinely impressive, and this frittata delivers on every front. Zucchini gets a quick sear until golden at the edges, then baby spinach, scallion greens, and garlic join the pan before the herb-laced egg mixture is poured right over the top. Fresh basil folded into the eggs and a hit of dried oregano give the whole thing a bright, garden-fresh flavor that feels anything but plain. The stovetop-to-broiler method means you get beautifully set edges, a golden top, and a tender, custardy center without any fuss. Every single ingredient here is whole and unprocessed, so there are no hidden preservatives or cured meats to worry about — just clean, real food from start to finish. It comes together in one skillet, slices into neat wedges, and looks stunning served straight from the pan. Whether you're feeding a crowd at brunch or keeping things simple on a weeknight, this is 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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