Wheat Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh vegetables, and good olive oil are really all you need to pull off something this satisfying, and this frittata proves it beautifully. Zucchini, baby spinach, and scallion greens get cooked down in a skillet until tender and fragrant, then a basil- and oregano-laced egg mixture is poured right over the top — no flour, no filler, nothing that doesn't belong. The stovetop-to-broiler method is the real secret here, giving you a custardy interior and a gently golden top without any fussy flipping. Every ingredient is naturally free of wheat, so there's no swapping or substituting required — just straightforward cooking with clean, whole-food staples. The red pepper flakes are optional, but even a pinch adds a subtle warmth that plays beautifully against the fresh basil. It's the kind of dish that works for a lazy weekend brunch, a light weeknight dinner, or meal prep you'll actually look forward to eating. Serve it straight from the skillet in wedges and let the simplicity speak for itself.
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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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