Turmeric Free Basil & Oregano Egg and Greens Frittata
Eggs, garden herbs, and a skillet full of tender vegetables come together here in a way that feels both effortless and genuinely satisfying. The zucchini gets a quick sear until golden at the edges, the spinach wilts down into something silky, and the whole thing is seasoned with dried oregano, fresh basil, and a whisper of red pepper flakes — bold, clean flavor with zero reliance on any warming spice blends that so often sneak turmeric into the mix. That's actually one of the quiet wins of this recipe: frittatas are a category where pre-seasoned shortcuts and store-bought egg dishes can be surprisingly tricky to vet, but every ingredient here is straightforward and easy to verify. The stovetop-to-broiler method is what makes the texture so good — the bottom stays custardy while the top sets into something just barely golden and firm. Scallion greens and garlic add a savory backbone without overpowering the herbs, and the whole thing rests in the pan before you slice it, which means clean wedges every time. It works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner, and it comes straight to the table from the skillet.
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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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