Brazil Nut Free Lemon Garlic Egg & Greens Frittata

Total time35 min

Prep time15 min

Cook time20 min

Brazil Nut Free Lemon Garlic Egg & Greens Frittata

Bright, garlicky, and loaded with leafy greens, this frittata is the kind of dish that feels both effortless and impressive. Garlic-infused olive oil does the heavy lifting on flavor, weaving through every bite of wilted kale and spinach without requiring a single clove to peel. A hit of lemon zest and fresh lemon juice in the egg mixture keeps things lively and fresh, cutting through the richness in the best possible way. The technique is straightforward — build the greens on the stovetop, pour over the egg mixture, then let the oven finish the job until the top turns lightly golden and just set. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects, relying entirely on whole eggs, fresh produce, and pantry staples you can easily verify. It works beautifully as a weekend brunch centerpiece or a quick weeknight dinner sliced straight from the pan. Serve it with an extra squeeze of lemon and you've got something that tastes far more elaborate than the ingredient list suggests.

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Ingredients

4 servings

8 large eggs
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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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