Capsaicin 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 garlic-infused olive oil does all the heavy lifting on flavor, so you get that deep, savory richness without any heat-forward ingredients sneaking in. For anyone navigating capsaicin sensitivity, frittatas can be a minefield of hidden spice — paprika, cayenne, and chili flakes have a way of turning up in even the most innocent-looking egg dishes — but every single ingredient here is clean and gentle on the palate. Kale and baby spinach are wilted down in the skillet before the eggs go in, giving each slice a satisfying, vegetal backbone that feels genuinely nourishing. A hit of lemon zest and fresh lemon juice whisked right into the egg mixture keeps everything tasting lively and fresh rather than flat. The stovetop-to-oven method means you get beautifully set edges and a golden top without any fuss, and the whole thing slices into neat wedges that are just as good served straight from the pan. Finish with an extra squeeze of lemon at the table and you have a dish that's simple, stunning, and completely free of anything that bites back.
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!