Beef Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with greens, this frittata is the kind of egg dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner plate. Garlic-infused olive oil does a lot of heavy lifting here — it perfumes the entire skillet and gives the eggs a savory depth that tastes far more involved than the ingredient list suggests. Baby spinach and kale get wilted down until tender before the lemon-kissed egg mixture is poured right over the top, so every slice is packed with leafy goodness from edge to edge. The lemon zest and fresh juice folded into the eggs keep things light and vibrant, cutting through the richness in the best possible way. Starting the frittata on the stovetop and finishing it in the oven gives you those beautifully set, lightly golden edges without any rubbery texture. It's naturally free of any red meat without sacrificing a single bit of staying power or satisfaction — the eggs and greens together make for a genuinely filling meal. Serve it straight from the skillet with a squeeze of lemon and you've got something that looks impressive but comes together with almost no fuss.
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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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