Legume Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with leafy greens, this frittata is the kind of effortless meal that feels far more impressive than the effort it takes to pull together. The eggs get whisked with lemon zest, fresh lemon juice, and chopped parsley before they ever hit the pan, which means every bite carries a clean, citrusy lift that cuts right through the richness. Garlic-infused olive oil does the heavy lifting on flavor — no legumes, no beans, no lentils, nothing that could sneak in through a spice blend or a store-bought sauce. Kale goes in first to soften up, followed by baby spinach and scallion greens, so the whole skillet is layered with tender, savory greens by the time the egg mixture is poured over the top. The stovetop-to-oven method gives you those set, golden edges with a custardy center that slices cleanly into wedges — no flipping required. It works just as well for a lazy weekend brunch as it does for a quick weeknight dinner, and a squeeze of fresh lemon right before eating makes the whole thing sing.
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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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