Soy Free Basil & Oregano Egg and Greens Frittata
This herb-loaded frittata is the kind of dish that looks impressive enough for a weekend brunch but comes together with nothing more than a skillet, a broiler, and a handful of fresh ingredients. Zucchini gets a quick sear until golden at the edges, then wilted baby spinach, fragrant garlic, and scallion greens join the party before the egg mixture — brightened with torn basil and dried oregano — gets poured right over the top. The stovetop-to-broiler method gives you a custardy, set interior with just a hint of golden color on top, which is genuinely hard to beat. Every single ingredient here is naturally free of soy, so there's no label-scanning or ingredient-swapping required — just clean, whole foods doing exactly what they're supposed to do. The red pepper flakes are optional, but even a pinch adds a subtle warmth that plays beautifully against the herby egg base. Sliced into wedges and served straight from the skillet, this is the kind of effortless, satisfying meal that earns a permanent spot in your regular rotation.
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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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