This frittata is loaded with the kind of vegetables and herbs that make this way of eating so satisfying: tender zucchini, wilted kale, and baby spinach folded into fluffy eggs, all brightened with fresh rosemary, sage, and a touch of garlic powder. Cooking the vegetables first in olive oil builds a savory base before the eggs go in, and finishing the whole thing in the oven gives you that golden, set-but-tender texture without any fuss at the stove. Sliced into wedges and topped with a scatter of fresh parsley, it's a colorful, herb-forward dish that works just as well for a weekend brunch as it does for a quick weeknight dinner. Simple, vegetable-packed, and full of good olive oil and fresh herbs, this is an easy one to keep on repeat for a Mediterranean Diet Friendly table.
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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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