Honey Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and packed 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. The egg base gets whisked together with fresh lemon zest, lemon juice, and chopped parsley, so every bite has a clean, citrusy lift that keeps things feeling light rather than heavy. Garlic-infused olive oil does double duty here — it wilts down the kale and spinach beautifully on the stovetop before the whole skillet slides into the oven to finish with a lightly golden top. Sweeteners like honey have a way of sneaking into store-bought egg dishes, sauces, and even seasoning blends, but this recipe keeps things completely straightforward with ingredients you can easily verify. The stovetop-to-oven method means the edges set up perfectly while the center stays just custardy enough, and the whole thing slices into clean wedges right from the pan. A squeeze of fresh lemon at the table ties everything together and makes the greens pop. It's simple, satisfying, and genuinely hard to mess up.
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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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