Pescatarian Basil & Oregano Egg and Greens Frittata
This frittata is the kind of dish that looks impressive enough for a weekend brunch but is genuinely simple enough for a weeknight dinner. Zucchini, baby spinach, and scallion greens get a quick sauté in olive oil before the egg mixture — fragrant with fresh basil and dried oregano — is poured right over the top. The stovetop-to-broiler method is the real secret here: it gives you a custardy, fully set interior and a lightly golden top without any flipping or fussing. A pinch of red pepper flakes adds just enough warmth to keep things interesting, though it's completely optional if you're cooking for a crowd with mixed heat tolerance. Every ingredient in this recipe is naturally meat-free, so there's no substituting or label-checking required — just straightforward, satisfying cooking. Serve it straight from the skillet in wedges and let it rest for a few minutes first; the texture is noticeably better for it.
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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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