Peanut Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh herbs, and a skillet full of vibrant vegetables come together here in a way that feels both effortless and genuinely impressive. Zucchini gets a quick sear until golden at the edges, then baby spinach, scallion greens, and garlic join the pan before the basil-and-oregano-laced egg mixture is poured right over the top. The stovetop-to-broiler method is the real secret — it gives you a frittata that's fully set on top with a tender, custardy interior rather than a rubbery, overcooked one. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved. It's the kind of dish that works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner straight from the skillet. A pinch of red pepper flakes adds a subtle kick if you want it, but the fresh basil and dried oregano already give every bite a deeply savory, herby punch. Slice it into wedges and serve it warm — or at room temperature, because it holds up beautifully either way.
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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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