Citric Acid Free Lemon Garlic Egg & Greens Frittata

Total time35 min

Prep time15 min

Cook time20 min

Citric Acid Free Lemon Garlic Egg & Greens Frittata

Bright, garlicky, and packed with leafy greens, this frittata is the kind of effortless meal that works equally well for a lazy weekend brunch or a quick weeknight dinner. The clever use of lemon zest and a small splash of fresh lemon juice delivers that citrusy lift you'd expect, and because both come straight from whole fruit rather than any processed additive, you stay well clear of manufactured citric acid entirely. Garlic-infused olive oil does the heavy lifting on savory depth, so every bite tastes rich and aromatic without relying on anything from a bottle that might sneak in unwanted ingredients. Kale and baby spinach wilt down into a tender, vibrant base that cradles the egg custard beautifully, while scallion greens and fresh parsley keep things feeling light and herbaceous. The stovetop-to-oven method gives the frittata perfectly set edges and a gently golden top — no flipping required, no stress involved. It's the kind of recipe that looks far more impressive than the effort it actually takes, and slicing it straight from the skillet at the table never gets old.

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Ingredients

4 servings

8 large eggs
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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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