Coconut 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 does a lot of heavy lifting here, weaving savory depth through every bite without requiring a long ingredient list. Baby spinach and kale get wilted down in the same skillet before the eggs go in, so the whole thing comes together in one pan with minimal cleanup. A hit of lemon zest and fresh lemon juice lifts the richness of the eggs and makes the greens taste genuinely vibrant rather than just virtuous. Because every ingredient is straightforward and whole, there's no need to scan labels for hidden coconut derivatives — no coconut milk, coconut oil, or coconut-based thickeners sneak into this one. The oven finish gives the top a beautiful golden color and ensures the center sets evenly, so you get clean wedges that hold their shape on the plate. Serve it straight from the skillet with an extra squeeze of lemon and you've got something that looks far more impressive than the effort it took to make.
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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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