Nutmeg Free Basil & Oregano Egg and Greens Frittata
This herb-forward 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 a quick sauté in olive oil before a basil-and-oregano-laced egg mixture is poured right over the top — the result is a golden, custardy round packed with fresh flavor in every bite. Many egg dishes lean on warm spices like nutmeg to add depth, but this one proves you don't need them; the combination of fresh basil, dried oregano, garlic, and a pinch of red pepper flakes does all the heavy lifting. The stovetop-to-broiler technique is the real secret here — it gives you perfectly set edges and a just-golden top without any rubbery texture. Letting it rest for a few minutes before slicing means the wedges hold together cleanly and serve beautifully straight from the skillet. It's a genuinely satisfying, spice-conscious meal that doesn't ask you to compromise on taste or comfort.
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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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