Mediterranean Diet Friendly Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and packed with leafy greens, this frittata is the kind of effortless meal that feels far more impressive than the effort it takes to pull together. Eggs get whisked with lemon zest, fresh lemon juice, and chopped parsley before being poured over a skillet full of wilted kale and spinach — the result is something that tastes genuinely vibrant rather than virtuous in a boring way. Garlic-infused olive oil does double duty here, building a savory base for the greens and adding another layer of richness to the finished dish. The stovetop-to-oven method gives you beautifully set edges and a lightly golden top without any fussing or flipping. This is exactly the kind of recipe that fits naturally into a way of eating built around whole ingredients, good olive oil, and plenty of vegetables — no substitutions or workarounds needed. Serve it straight from the pan with a squeeze of lemon and you have something that works just as well for a relaxed 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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