Dairy Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with leafy 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 serious heavy lifting here — it builds deep, savory flavor into both the greens and the egg base without a single drop of butter or cream in sight. Kale and baby spinach get wilted down in the skillet first, so every bite is packed with tender, flavorful greens rather than raw, watery ones. The lemon zest and fresh lemon juice whisked right into the eggs give the whole thing a clean, citrusy lift that keeps it from feeling heavy. Many egg dishes quietly rely on cheese or cream to add richness, but the combination of good olive oil, fresh herbs, and that bright lemon hit means you genuinely won't miss it. A quick stovetop start followed by a short oven finish gives you perfectly set, lightly golden results every time — no guesswork, no rubbery texture. Serve it straight from the pan with extra lemon wedges and you've got something that looks and tastes far more impressive than the effort involved.
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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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