Sesame Free Basil & Oregano Egg and Greens Frittata
Eggs, garden herbs, and a skillet full of vibrant vegetables come together here in a way that feels both effortless and genuinely impressive. Zucchini gets a quick sear until golden at the edges, then baby spinach, scallion greens, and garlic join the pan before the basil-and-oregano-laced egg mixture is poured right over the top. The stovetop-to-broiler method gives you perfectly set edges with a just-golden top — no flipping required, no fuss. For anyone navigating sesame sensitivities, this kind of recipe is a quiet relief: every ingredient is straightforward, and there are no sauces, dressings, or condiments hiding tahini or sesame oil in the mix. It's built entirely from whole foods — fresh produce, eggs, olive oil, and herbs — so you know exactly what you're eating. A five-minute rest lets everything firm up before you slice it into wedges and serve straight from the skillet, which also means fewer dishes. Equally good warm or at room temperature, it works as a satisfying weeknight dinner or a centerpiece brunch dish worth showing off.
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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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