Walnut Free Basil & Oregano Egg and Greens Frittata
Bright with fresh basil and dried oregano, this egg and greens frittata is the kind of dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner rotation. Zucchini, baby spinach, scallions, and garlic come together in a single skillet before the egg mixture is poured right over the top, making cleanup as easy as the cooking itself. The stovetop-to-broiler method is the real secret here — you get beautifully set edges from the gentle heat below and a lightly golden, just-firm top from the broiler, all without flipping or fussing. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The torn fresh basil folded into the eggs gives every bite a fragrant, almost floral lift that dried herbs alone simply can't replicate. Serve it straight from the skillet in generous wedges — it's rustic, satisfying, and genuinely hard to improve on.
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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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