Nutmeg 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. The egg base gets whisked together with fresh lemon zest, lemon juice, and parsley, giving every bite a clean, citrusy lift that feels anything but ordinary. Garlic-infused olive oil does double duty here — it wilts the kale and spinach beautifully on the stovetop and adds a deep, savory backbone without any fuss. Many classic frittata and egg bake recipes lean on warm spices that people with nutmeg sensitivities have to quietly sidestep, but this one keeps things fresh and herb-forward from start to finish. The technique is simple: build your greens layer in an oven-safe skillet, pour the egg mixture right over the top, and let the oven do the finishing work until the center is just set and the top turns lightly golden. A few minutes of resting time and a squeeze of lemon at the table are all it takes to pull the whole thing together.
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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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