Lupin Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded 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 with lemon zest and fresh lemon juice before it ever hits the pan, which gives every bite a clean, citrusy lift that cuts right through the richness of the garlic-infused olive oil. Kale and baby spinach are wilted down in the skillet first so the greens stay tender rather than raw and chewy, and the scallion tops add a gentle oniony note without overwhelming the whole thing. Because lupin flour and lupin-based fillers sometimes sneak into frittata-style products and egg dishes at cafés or in packaged mixes, making this one from scratch with straightforward whole ingredients is genuinely the safest and most satisfying route. Everything here is exactly what it looks like — eggs, greens, olive oil, herbs, and lemon — so there are no hidden surprises to stress over. The stovetop-to-oven method gives the top a lightly golden finish while keeping the interior custardy and fully set, and a final squeeze of lemon at the table ties the whole dish together beautifully.
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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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