Lactose 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. Every element here is naturally free of dairy — no cheese, no cream, no butter — so you get a beautifully set, golden egg dish without any substitutions or compromises. Garlic-infused olive oil does the heavy lifting on flavor, coating the kale and spinach in something rich and aromatic before the eggs ever hit the pan. A hit of lemon zest and fresh lemon juice whisked right into the egg mixture keeps everything tasting lively and light rather than heavy or flat. The stovetop-to-oven method gives you those perfectly set edges with a tender, just-cooked center — no rubbery texture, no guesswork. Fresh parsley and a squeeze of lemon wedge at the table pull the whole thing together in a way that feels genuinely restaurant-worthy. It's the kind of recipe you'll come back to again and again because it's simple, satisfying, and completely your own.
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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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