Low Sugar Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with greens, this frittata is the kind of effortless meal that feels far more impressive than the effort it takes to pull together. Every ingredient here is exactly what it looks like — eggs, kale, spinach, scallions, fresh lemon, and garlic-infused olive oil — so there's no hidden sweetener lurking in a sauce or seasoning blend to worry about. That's genuinely harder to guarantee than it sounds, since many store-bought egg dishes and pre-seasoned skillets sneak in added sugars through glazes, marinades, or flavored oils. Here, the brightness comes entirely from lemon zest and juice, and the depth comes from garlic-infused olive oil, keeping the flavor clean and intentional. The technique is simple: wilt the greens on the stovetop, pour the egg mixture over, and let the oven finish the job until the top is just golden and the center is set. A squeeze of fresh lemon at the table ties everything together and makes it feel like something you'd order at a weekend brunch spot. It works just as well for a quick weeknight dinner as it does for a lazy Saturday morning.
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Learn more →Ingredients
4 servings
- 8 large eggs
- 3 tbsp garlic-infused olive oil, divided
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 3 cups baby spinach, loosely packed
- 1 cup kale, stems removed, leaves thinly sliced
- 4 scallions (green tops only), thinly sliced
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the oven to 375°F (190°C).
- 2
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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