BHA & BHT Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded 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, kale, and scallion greens gives every slice a gorgeous color and a satisfying depth of flavor, while fresh lemon zest and juice keep the whole thing tasting light and lively. Avoiding BHA and BHT can be trickier than it sounds, since those preservatives turn up in processed oils, packaged seasonings, and even some store-bought egg products — but this recipe sidesteps all of that by relying entirely on whole, unprocessed ingredients you can easily verify. Garlic-infused olive oil does the heavy lifting on flavor without any hidden additives, and the parsley and lemon wedges at the end add a fresh finish that feels genuinely restaurant-worthy. The technique is straightforward: wilt the greens on the stovetop, pour the egg mixture over, and let the oven do the rest until the top is just golden and the center is perfectly set. It slices cleanly into wedges and serves beautifully straight from the pan, which means less cleanup and more time enjoying it.
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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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