Oats 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 with fresh lemon zest and juice, which lifts the whole dish and keeps it from feeling heavy — a small step that makes a genuinely noticeable difference. Garlic-infused olive oil does the heavy lifting on flavor, coating the kale and spinach as they wilt down into a tender, savory bed before the eggs even hit the pan. Because every single ingredient here is naturally free of oats and oat derivatives, there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The stovetop-to-oven method gives you beautifully set edges with a golden top, and the built-in rest time means clean slices every time. A squeeze of lemon at the table ties everything together and makes it feel a little more special with almost zero extra 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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