Rice Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh herbs, and a skillet full of 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 baby spinach wilts into the pan alongside garlic and scallion greens before the egg mixture — fragrant with torn basil and dried oregano — gets poured right over the top. The stovetop-to-broiler method is the real secret: it gives you a custardy, fully set interior with just enough golden color on top to make it look like you really know what you're doing. A pinch of red pepper flakes adds a subtle kick if you're into that. This is the kind of dish that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner, and it comes together in a single pan with zero complicated steps. For anyone navigating grain-free eating, it's a genuinely filling, protein-packed option that doesn't feel like a compromise — just good, clean food that happens to check every box.
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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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