Pecan Free Basil & Oregano Egg and Greens Frittata
Bright with fresh basil and earthy oregano, this egg and greens frittata is the kind of satisfying, wholesome meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. Zucchini, baby spinach, scallions, and garlic come together in a single oven-safe skillet, building layers of flavor before the eggs even hit the pan. The stovetop-to-broiler method gives you perfectly set edges, a golden top, and a custardy center that slices cleanly into beautiful wedges. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there is no label-scanning or substitution stress involved — just clean, simple cooking. The torn fresh basil folded directly into the egg mixture is a small touch that makes a big difference, perfuming every bite without overpowering the vegetables. It is the kind of dish that looks far more impressive than the effort it actually takes, and serving it straight from the skillet only adds to the charm.
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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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