Golden and fluffy, this skillet frittata is loaded with tender zucchini, wilted kale, and baby spinach, all layered with fragrant rosemary and sage for an herby, savory finish. Whisked eggs settle into every gap in the vegetables and bake up into a set, sliceable custard with a clean, knife-tested center. A touch of garlic powder rounds out the flavor without any fuss, and a scatter of fresh parsley at the end keeps things bright. Sliced into wedges straight from the pan, it's an easy one-skillet meal that works for breakfast, lunch, or a light dinner. This is a great option for a dairy free table, delivering all the richness and structure you want from a frittata through the eggs and vegetables alone.
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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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