Eggs, garden herbs, and a skillet full of vibrant vegetables come together here in a dish that feels both effortless and genuinely impressive. The zucchini gets a quick sear until golden at the edges, the spinach wilts down into something silky, and the whole thing is finished under the broiler so the top turns just barely golden while the inside stays custardy and rich. Fresh basil folded right into the egg mixture — not just scattered on top — means every single bite carries that bright, aromatic flavor. For anyone navigating grain sensitivities, this is the kind of recipe that requires zero substitutions or label-checking anxiety; every ingredient here is naturally free of rye and any related grains. The combination of dried oregano and a pinch of red pepper flakes gives it a subtle savory depth that makes it taste far more complex than the short ingredient list suggests. It works beautifully as a relaxed weekend brunch, a light dinner, or even sliced cold the next day straight from the fridge.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Position an oven rack in the upper-middle position and preheat the broiler to high.
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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