Ginger 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, weaving richness through every bite of wilted kale and spinach without a single ingredient that could cause a reaction for those avoiding ginger. A hit of lemon zest and fresh lemon juice keeps things lively and fresh, while the scallion greens and flat-leaf parsley add color and a gentle herbal note. The stovetop-to-oven technique gives you beautifully set edges and a golden top that slices cleanly into satisfying wedges. It's naturally free of the usual processed-food pitfalls — no spice blends, no marinades, no sauces with hidden ingredients to second-guess. Serve it straight from the skillet with an extra squeeze of lemon and you've got a meal that 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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