Vegetarian Basil & Oregano Egg and Greens Frittata
Fresh herbs, tender zucchini, and a pile of wilted spinach come together in a skillet frittata that feels both effortless and genuinely impressive. The egg base gets whisked with dried oregano and folded with torn basil before it ever hits the pan, so every bite carries that bright, garden-forward flavor all the way through. Sautéed zucchini, garlic, and scallion greens build a savory foundation, and the baby spinach wilts right into the mix so nothing goes to waste. The stovetop-to-broiler method is the real secret here — the bottom sets gently over medium-low heat while the broiler finishes the top with just enough golden color to make it look like you really know what you're doing. It's the kind of dish that works for a lazy weekend brunch or a quick weeknight dinner, and it comes straight to the table in the skillet for zero extra dishes. A five-minute rest before slicing is all it takes to get clean, beautiful wedges that hold their shape.
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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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