Tree Nut Free Basil & Oregano Egg and Greens Frittata
Bright with fresh basil, wilted spinach, and golden-edged zucchini, this frittata is the kind of effortless, satisfying meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. Every ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking from start to finish. The technique is simple but smart: you build a savory vegetable base on the stovetop, pour the herb-laced egg mixture right over it, and let the broiler do the finishing work for a top that's just set and kissed with golden color. Dried oregano and torn fresh basil folded directly into the eggs give every bite an aromatic, almost Mediterranean warmth, while the red pepper flakes add a gentle kick if you're in the mood for it. Letting it rest for a few minutes before slicing means the wedges hold together beautifully and come out of the pan cleanly. It's the kind of dish that looks far more impressive than the effort it actually takes.
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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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