Oats Free Basil & Oregano Egg and Greens Frittata
Eggs, garden-fresh vegetables, and a generous hand with herbs make this frittata one of those meals that feels far more impressive than the effort it requires. Zucchini, baby spinach, and scallion greens get a quick sauté in olive oil before the egg mixture — fragrant with torn basil and dried oregano — is poured right over the top. A short stint under the broiler finishes everything off with a lightly golden surface and a custardy, just-set center that holds together beautifully when sliced into wedges. Every single ingredient here is naturally free of grains and cereals, so there is nothing to second-guess or swap out — just straightforward, wholesome cooking from start to finish. The combination of red pepper flakes, garlic, and two kinds of herbs means the flavor is anything but plain, landing somewhere between a rustic Italian trattoria and a very good weekend brunch. It works just as well served warm from the skillet as it does at room temperature, making it a genuinely flexible option for any meal of the day.
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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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