Gluten 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 carries deep savory flavor through every bite, while lemon zest and a splash of fresh lemon juice lift the whole dish with a clean, citrusy brightness that keeps it from feeling heavy. Kale and baby spinach wilt down into a tender, vibrant base, and the scallion greens and fresh parsley add just enough freshness to make it feel like something you'd order at a café. The stovetop-to-oven method gives you beautifully set edges and a golden top without any guesswork — just pull it when the center stops jiggling and the thermometer hits 160°F. Because the ingredient list is built entirely around eggs, fresh vegetables, and olive oil, there's nothing here that sneaks in wheat or hidden grain-based fillers, which makes it a genuinely reliable option when you need a satisfying, flour-free meal. Serve it straight from the skillet with a squeeze of lemon and you've got something that looks impressive with almost no effort at all.
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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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