Anti Inflammatory Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with leafy greens, this frittata is the kind of dish that feels indulgent while quietly doing your body a serious favor. Garlic-infused olive oil carries anti-inflammatory polyphenols throughout every bite, while kale and baby spinach bring a dense hit of antioxidants and nutrients that processed convenience foods simply can't match. A double dose of lemon — both the zest and the juice — whisked right into the eggs gives the whole thing a fresh, vibrant lift that makes it taste far more complex than the ingredient list suggests. The technique is straightforward: wilt your greens on the stovetop, pour the egg mixture over, and let the oven finish the job to a perfectly set, lightly golden top. Because every ingredient here is whole and unprocessed, you're not navigating hidden additives or inflammatory seed oils — just clean, purposeful cooking. Scallion greens and flat-leaf parsley round out the flavor with a gentle oniony freshness that ties everything together. Serve it straight from the pan with a squeeze of lemon and you've got a meal that works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!