Whole 30 Basil & Oregano Egg and Greens Frittata
Eggs, fresh herbs, and a skillet full of vegetables — this frittata is the kind of meal that feels effortless but looks genuinely impressive on the table. Zucchini gets a quick sear until golden at the edges, then baby spinach, scallions, and garlic join the pan before a basil-and-oregano-laced egg mixture ties everything together. The stovetop-to-broiler method gives you perfectly set edges with a just-golden top, no flipping required. Every single ingredient here is clean and compliant, so there's no label-reading stress or ingredient swaps needed — just whole, real food doing exactly what it should. Red pepper flakes add a gentle kick if you want it, but the fresh basil and dried oregano already bring plenty of flavor on their own. It works beautifully as a hearty breakfast, a quick lunch, or a light dinner, and slicing it straight from the skillet makes cleanup almost too easy. If you've been stuck in a morning egg rut, this one is the reset your routine needs.
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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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