Shellfish Free Basil & Oregano Egg and Greens Frittata
This herb-loaded frittata is the kind of dish that makes a simple skillet feel like a proper meal — golden on top, tender throughout, and packed with fresh garden flavor from basil, oregano, and a little kick of red pepper. Zucchini, baby spinach, and scallion greens get cooked down until perfectly soft before the egg mixture goes in, so every bite has a satisfying mix of silky egg and savory vegetables. The two-step stovetop-to-broiler method is what gives it that beautiful, lightly golden finish without any fussy flipping. Because every ingredient here is straightforwardly plant and egg-based, there is zero concern about hidden shellfish or cross-contact from seafood-adjacent sauces and stocks that can sneak into other egg dishes. Fresh basil folded right into the egg mixture — not just scattered on top — means the herb flavor is baked into every wedge rather than just sitting on the surface. It comes together in one oven-safe skillet, which means less cleanup and a genuinely impressive presentation when you bring it straight to the table.
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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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