MSG 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. Every ingredient here is clean and straightforward — eggs, fresh kale and spinach, scallion greens, parsley, and garlic-infused olive oil — so there's no guesswork about hidden additives or flavor enhancers sneaking into your plate. The lemon zest and fresh lemon juice do a lot of heavy lifting, giving the whole dish a bright, citrusy lift that makes it taste far more complex than the ingredient list suggests. Wilting the kale first before adding the spinach ensures the greens are perfectly tender without turning watery, which keeps the egg base custardy and set rather than soggy. The oven finish is what really elevates it — you get that lightly golden top and a fully set center without any rubbery texture. Serve it straight from the skillet with an extra squeeze of lemon and you've got something that genuinely feels restaurant-worthy with almost zero effort.
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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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