This frittata leans on fresh herbs to do the heavy lifting, with rosemary and sage bringing a fragrant, savory depth that makes every bite feel fully seasoned. Golden-edged zucchini, wilted kale, and tender spinach build a hearty vegetable base, while a touch of garlic powder ties the flavors together before the eggs are poured in. Baking it in the skillet gives you that clean, custardy set in the center with slightly crisp edges, and slicing it into wedges makes it an easy grab-and-go breakfast or light dinner. A scatter of fresh parsley at the end adds a pop of brightness right before serving. It's a satisfying, veggie-packed dish that fits neatly into a low sodium or added salt free routine without feeling like you're missing anything.
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Preheat the oven to 375Ā°F (190Ā°C). In a mixing bowl, whisk together the eggs, water, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the zucchini and cook, stirring occasionally, until the slices are just tender and lightly golden at the edges, about 4ā5 minutes.
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