PCOS Friendly Basil & Oregano Egg and Greens Frittata
Eggs, zucchini, and a pile of leafy greens come together in a skillet frittata that feels both nourishing and genuinely satisfying — the kind of meal that works at breakfast, lunch, or dinner without any fuss. Fresh basil folded right into the egg mixture and dried oregano whisked in from the start mean every bite carries real herbal depth, not just a garnish on top. The combination of protein-rich eggs and fiber-forward vegetables like baby spinach and zucchini makes this exactly the kind of balanced, blood-sugar-friendly cooking that fits well into a hormone-supportive approach to eating. Extra-virgin olive oil does the heavy lifting as the fat here, which pairs beautifully with the garlic and scallion greens for a savory base that smells incredible as it cooks. The stovetop-to-broiler method gives you set, golden edges and a custardy center without any complicated technique — just a single oven-safe skillet and a little patience. It's a genuinely easy weeknight win that doesn't ask you to compromise on flavor to eat well.
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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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