Cinnamon 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 lemon zest and a splash of fresh lemon juice lift the eggs into something genuinely vibrant. Kale and baby spinach get wilted down in the same skillet before the egg mixture goes in, so every bite is packed with tender greens rather than a sad afterthought of them. The whole thing starts on the stovetop and finishes in the oven, giving you those gorgeous golden edges and a perfectly set center without any fuss. For anyone navigating spice sensitivities, this recipe is naturally free of warming spices — the flavor comes entirely from fresh aromatics, citrus, and good olive oil, so there's nothing hidden to worry about. Serve it straight from the pan 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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