Mushroom Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with greens, this frittata is the kind of effortless egg dish that feels far more impressive than the effort it takes to pull together. Garlic-infused olive oil does the heavy lifting on flavor, weaving savory depth through every bite while baby spinach, kale, and scallion greens keep things fresh and vibrant. A hit of lemon zest and fresh lemon juice in the egg mixture lifts the whole thing, cutting through the richness in the best possible way. For anyone navigating a mushroom-free kitchen, this recipe is a genuinely satisfying option — no swaps needed, no ingredients to second-guess, just clean, whole-food components from start to finish. The stovetop-to-oven method gives you perfectly set edges and a golden top without any guesswork, and the parsley stirred right into the eggs adds a little herby brightness throughout. Serve it straight from the skillet with extra lemon wedges and you've got a 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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