Nightshade Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with greens, this frittata is the kind of effortless egg dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner. Avoiding nightshades doesn't mean sacrificing bold flavor — garlic-infused olive oil does serious heavy lifting here, weaving savory depth through every bite without a single tomato or pepper in sight. Baby spinach and kale wilt down into a tender, vibrant base, while lemon zest and fresh lemon juice lift the whole thing with a clean, citrusy brightness that makes it taste far more complex than the ingredient list suggests. Scallion greens and flat-leaf parsley round out the flavor with a gentle oniony freshness that keeps things lively. The stovetop-to-oven method gives you beautifully set edges and a golden top without any rubbery texture — just a custardy, cohesive slice that holds together perfectly when you cut it into wedges. It's the kind of recipe that proves eating around nightshades can be genuinely exciting rather than restrictive.
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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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