Xanthan Gum Free Basil & Oregano Egg and Greens Frittata
Frittatas are one of those dishes that feel far more impressive than the effort they actually require, and this herb-loaded version is no exception. Zucchini, baby spinach, scallion greens, and a generous hit of fresh basil and dried oregano come together in a skillet that goes straight from stovetop to broiler, building layers of flavor without any fuss. The technique is simple but smart — cooking the vegetables down first ensures no watery pooling under the eggs, and finishing under the broiler gives the top that gorgeous, lightly golden finish. For anyone navigating a xanthan gum-free lifestyle, this kind of recipe is a genuine relief: every single ingredient here is a whole food, completely free of the thickeners and stabilizers that sneak into so many packaged products. There is no need to scrutinize labels or swap anything out — just fresh produce, eggs, olive oil, and herbs doing exactly what they are supposed to do. Serve it straight from the skillet in wedges and it works equally well as a relaxed weekend brunch or a quick, satisfying weeknight dinner.
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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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