Mold Detox Friendly Lemon Garlic Egg & Greens Frittata
Bright, clean, and deeply satisfying, this skillet frittata is the kind of meal that works just as well for a weeknight dinner as it does for a slow weekend brunch. Eight eggs get whisked with fresh lemon zest and juice before being poured over a bed of wilted kale, baby spinach, and scallion greens — the result is a golden, herb-flecked frittata that feels genuinely nourishing without being fussy. Garlic-infused olive oil does the heavy lifting on flavor, giving you that savory, aromatic depth while keeping the ingredient list tight and intentional. Supporting a mold detox protocol often means scrutinizing every label and cutting out fermented, aged, or processed ingredients, and this recipe sidesteps all of that entirely — every component is whole, fresh, and straightforward. The greens are cooked down until tender before the eggs go in, so you get a cohesive, custardy texture rather than a watery mess. A quick finish in a 375°F oven sets the center to a clean 160°F, and a squeeze of lemon at the table ties everything together beautifully. Serves four, and honestly, leftovers reheat well the next morning straight from the skillet.
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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