Emulsifier 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. Every ingredient here is straightforward and whole — eggs, fresh kale and spinach, scallion greens, parsley, lemon, and garlic-infused olive oil — so there's no need to scan labels for hidden additives or worry about emulsifiers sneaking in through processed shortcuts. That's genuinely rare with egg dishes, where store-bought versions and even some restaurant preparations can rely on stabilizers or lecithin-based ingredients to achieve a smooth texture. Here, the frothy whisk of eggs with lemon zest and juice does all the work naturally, giving you a tender, cohesive set without anything extra. The method is simple but smart: the greens are wilted down first so no excess moisture throws off the bake, and a quick stovetop start followed by a short oven finish means the center sets evenly and the top turns a beautiful light gold. A squeeze of fresh lemon over each wedge at the table ties the whole thing together with a clean, bright finish. It's the kind of recipe you'll come back to on weeknights and lazy weekend mornings alike.
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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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