Yeast Free Basil & Oregano Egg and Greens Frittata
Eggs, fresh herbs, and a skillet full of vibrant vegetables come together here in a dish that feels both effortless and genuinely impressive. Zucchini gets a quick sear until golden at the edges, then baby spinach wilts into the mix alongside fragrant garlic and scallion greens — all before the egg mixture, laced with torn basil and dried oregano, gets poured right over the top. The stovetop-to-broiler method gives you perfectly set edges with a just-golden top that looks like you spent way more effort than you actually did. For anyone navigating a yeast-free lifestyle, this kind of recipe is a quiet win — no bread, no fermented ingredients, no hidden additives to second-guess, just whole, clean components you can see and name. The red pepper flakes are optional, but even a pinch adds a subtle warmth that plays beautifully against the herby egg base. It slices into four clean wedges and serves straight from the skillet, which means fewer dishes and a better presentation all at once. Whether you're eating it fresh out of the broiler or at room temperature, it holds up beautifully either way.
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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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