Chicken Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with greens, this egg-based frittata is the kind of satisfying meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. The combination of kale and baby spinach gets wilted down in garlic-infused olive oil before the eggs go in, so every bite is packed with tender, savory greens rather than a sad handful of raw leaves. A hit of lemon zest and fresh lemon juice whisked right into the egg mixture lifts the whole thing, giving it a brightness that keeps it from feeling heavy. Scallion greens and flat-leaf parsley round out the flavor without overpowering the delicate egg base. The stovetop-to-oven method is the real secret here — you get beautifully set edges from the skillet and a golden, fully cooked center from the oven, no flipping required. It comes together with straightforward pantry staples and zero meat, so there's no need to swap or substitute anything to keep it completely poultry-free. Serve it straight from the pan with a squeeze of lemon and you've got something that looks genuinely impressive with very little effort.
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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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