Almond Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and packed with leafy greens, this frittata is the kind of effortless meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. The combination of baby spinach and kale gives every slice a gorgeous color and a satisfying, earthy depth, while lemon zest and fresh lemon juice cut right through the richness of the eggs. Garlic-infused olive oil does the heavy lifting on flavor here — no nuts, no nut-based oils, no sneaky almond flour crust — just clean, simple ingredients that come together beautifully. It starts on the stovetop to set the edges and finishes in the oven until the center is golden and just firm, which gives you that classic, custardy frittata texture without any fuss. Fresh parsley stirred right into the egg mixture adds a little herby brightness that makes the whole thing feel a bit more special than your average egg dish. Serve it straight from the skillet with a squeeze of lemon and you've got a meal that looks genuinely impressive with almost no effort at all.
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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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