Eight eggs whisked to a silky, uniform base come together with tender zucchini, wilted kale, and baby spinach for a frittata that's as vibrant as it is satisfying. Fresh rosemary and sage bring an herby, fragrant depth, while a hint of garlic powder rounds out the flavor without overpowering the greens. The stovetop-to-oven method builds a golden, set exterior around a tender, custardy center, sliced into hearty wedges that hold their shape beautifully. Scattered with parsley and served straight from the skillet, it's a naturally wholesome dish built entirely around eggs and vegetables. This one fits seamlessly into a gluten free kitchen, whether you're serving it for brunch, a light dinner, or make-ahead meal prep.
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Preheat the oven to 375°F (190°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 4–5 minutes.
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