This frittata is loaded with good-for-you ingredients from top to bottom ā tender zucchini, wilted kale, and baby spinach all cooked down in olive oil until bright and savory, then bound together with a fluffy, golden egg base. Fresh rosemary and sage bring an herby, fragrant depth, while a touch of garlic powder rounds out the flavor without any heavy sauces or fuss. It's finished in the oven until perfectly set, giving you clean wedges that hold together beautifully whether you're serving it warm for breakfast or at room temperature for lunch. A scatter of fresh parsley on top adds a fresh, peppery finish. Simple, vegetable-forward, and built on whole ingredients, this one fits naturally into an anti-inflammatory way of eating. It's the kind of dish you'll want to keep in regular rotation for busy mornings or easy make-ahead meals.
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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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