Macadamia Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with greens, this frittata is the kind of effortless meal that feels far more impressive than the effort it takes to pull together. Garlic-infused olive oil carries deep savory flavor through every bite, while lemon zest and a squeeze of fresh juice keep things lively and fresh. Kale and baby spinach get wilted down in the same skillet before the eggs go in, so the whole dish comes together in one pan with minimal cleanup. The oven finish gives the top a gorgeous golden color and ensures the center sets up perfectly without any rubbery texture. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nut oils, no nut-based crusts, just clean, whole ingredients from start to finish. Serve it straight from the pan with an extra lemon wedge and you've got a satisfying meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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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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