Carrageenan Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with 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. Every ingredient here is whole and straightforward — eggs, fresh kale and spinach, scallion greens, parsley, and a generous pour of garlic-infused olive oil — so there's no need to scrutinize labels for hidden additives that can sneak into processed dairy or pre-made sauces. The lemon zest and fresh lemon juice lift the whole dish, cutting through the richness of the eggs and giving the greens a clean, vibrant finish. Building the frittata in a single skillet means the kale and spinach get a head start on the stovetop, wilting down into a tender, savory base before the egg mixture is poured right over the top. A short bake in a hot oven sets everything into a golden, sliceable round that looks far more impressive than the effort involved. Serve it straight from the pan with a squeeze of lemon and you've got something genuinely satisfying that doesn't compromise on flavor or simplicity.
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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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