Celery Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and packed 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 and kale gives every slice a gorgeous, vibrant color and a satisfying depth that goes way beyond your average egg dish. Garlic-infused olive oil does the heavy lifting on flavor here, weaving richness through the greens and the egg base without any of the usual aromatics that can sneak unwanted ingredients into the pan. A hit of lemon zest and fresh lemon juice keeps everything tasting clean and lively — it's the kind of brightness that makes the whole dish feel intentional rather than simple. The technique is straightforward: wilt 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. Scallion greens and fresh flat-leaf parsley round out the flavor without introducing anything that could be a concern for those navigating specific ingredient sensitivities. Slice it into wedges straight from the skillet and serve with an extra squeeze of lemon — honestly, it doesn't need much else.
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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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