Cashew Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with greens, this frittata is the kind of effortless meal that feels far more impressive than the effort it takes to pull together. Garlic-infused olive oil does the heavy lifting on flavor, while a hit of lemon zest and fresh lemon juice keeps every bite tasting clean and lively. Baby spinach and kale wilt down into a tender, savory base that gets cradled by a fluffy, golden egg custard — it's genuinely beautiful straight out of the pan. Tree nut allergies can make restaurant egg dishes a gamble, since shared prep surfaces and unexpected add-ins are common, but every single ingredient here is straightforward and easy to verify at the store. The stovetop-to-oven technique sets the eggs evenly without any fuss, and the result is a frittata with set edges, a just-firm center, and a lightly golden top that looks like you planned it that way. Scallion greens and fresh parsley add a little brightness and color without overpowering the lemon-garlic backbone. Serve it in wedges straight from the skillet with an extra squeeze of lemon, and it works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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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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