Chestnut 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. Garlic-infused olive oil carries deep savory flavor through every bite, while lemon zest and a splash of fresh lemon juice lift the whole dish with a clean, citrusy brightness. Kale and baby spinach get wilted down in the same skillet before the eggs go in, so you get tender, flavorful greens distributed throughout rather than just scattered on top. The method — stovetop start, oven finish — gives you beautifully set edges, a golden top, and a center that's fully cooked without turning rubbery. For anyone navigating tree nut concerns, this recipe is naturally free of that worry; every ingredient here is straightforward and easy to verify at a glance. A squeeze of lemon wedge right before eating ties everything together and makes it feel a little more special with almost zero extra effort. It's the kind of recipe you'll find yourself coming back to again and again.
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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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