Alpha Gal Friendly 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. Every ingredient here is naturally free from mammalian meat and dairy, which means no label-scanning, no substitutions, and no second-guessing — just a genuinely satisfying dish that fits the lifestyle without any compromise on flavor. Garlic-infused olive oil does serious heavy lifting, threading that savory depth through the eggs and wilted kale and spinach without a single clove to fish out. The lemon zest and fresh juice brighten the whole thing up, cutting through the richness of the eggs in a way that makes each bite feel surprisingly light. Scallion greens keep the allium flavor going while staying gentle, and the fresh parsley scattered through the egg mixture adds a clean, herby finish. The stovetop-to-oven method gives you beautifully set edges and a golden top without any rubbery texture — just slice into wedges straight from the pan and squeeze a little extra lemon over the top if you like.
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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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