This frittata is all about tender vegetables and fragrant herbs cradled in a fluffy, golden egg base. Zucchini gets a quick sear until lightly caramelized, then kale and spinach are wilted right into the pan so every bite carries that deep, earthy green flavor. Fresh rosemary and sage bring a woodsy, aromatic lift, while a touch of garlic powder rounds out the savory notes without overpowering the vegetables. The eggs puff up beautifully in the oven, setting into a clean, sliceable wedge with a soft, custardy center. A scatter of fresh parsley at the end adds a bright, herbal finish before serving straight from the skillet. It's a satisfying, protein-packed dish that fits easily into a vegetarian kitchen, whether you're serving it for brunch or a simple weeknight dinner.
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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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