Barley Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and packed with leafy greens, this frittata is the kind of dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner rotation. The egg base gets whisked together with lemon zest, fresh lemon juice, and chopped parsley, so every bite has a clean, herby lift that makes it taste far more impressive than the effort involved. Garlic-infused olive oil does double duty here — it wilts down the kale and spinach beautifully while building a savory, aromatic foundation before the eggs even hit the pan. For anyone navigating grain sensitivities, frittatas can be a genuinely stress-free option since there's no flour, no breadcrumbs, and no hidden grain-based thickeners anywhere in this recipe — just whole, straightforward ingredients. The stovetop-to-oven method gives you those perfectly set, lightly golden edges without any guesswork, and the final rest in the pan means clean, satisfying slices every time. A squeeze of fresh lemon over the top right before serving ties the whole thing together and makes the greens pop. It's simple, nourishing, and genuinely delicious — the kind of recipe you'll find yourself coming back to on repeat.
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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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