Pistachio Free Basil & Oregano Egg and Greens Frittata
Eggs, garden herbs, and a skillet full of tender vegetables come together here in a way that feels both effortless and genuinely satisfying. Zucchini gets a quick sear until golden at the edges, then joins wilted spinach, fragrant garlic, and scallion greens before the egg mixture — whisked with dried oregano and torn fresh basil — is poured right over the top. The stovetop-to-broiler method is the real secret: low, patient heat sets the bottom and sides while a quick blast under the broiler finishes the top with just the right amount of golden color. Every single ingredient in this dish is straightforward and naturally free from tree nuts, so there's no label-reading stress or substitution gymnastics required. It's the kind of recipe that works just as well for a lazy weekend brunch as it does for a fast weeknight dinner, and slicing it into wedges straight from the skillet makes cleanup almost too easy. The combination of fresh basil, a pinch of red pepper flakes, and that silky egg-and-greens filling means the flavors punch well above the effort involved.
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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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