Bright lemon zest and juice wake up a rich base of whisked eggs, while garlic-infused olive oil brings deep savory flavor without reaching for a shaker. Wilted kale and baby spinach add earthy body and color, and scallion greens plus a scattering of fresh parsley keep every bite tasting fresh rather than flat. The whole thing cooks up in one skillet, finishing in the oven until the center sets and the top turns lightly golden, so cleanup is minimal and the payoff is big. Sliced into wedges and served with a lemon wedge on the side, it's a bright, herby dish that leans on citrus, garlic, and greens for its flavor instead of a heavy hand with the salt. That makes it an easy, satisfying option to build into a low-sodium routine, whether it's breakfast, brunch, or a light dinner.
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Position an oven rack in the upper-middle position and preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, lemon zest, lemon juice, salt, and black pepper until the yolks and whites are fully combined and the mixture is slightly frothy, about 1 minute. Stir in the parsley and set aside.
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