Paleo 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 garlic-infused olive oil does serious heavy lifting here, weaving savory depth through every bite without a single grain or legume in sight. Kale and baby spinach get wilted down in the skillet before the lemon-kissed egg mixture is poured right over the top, so the whole thing comes together in one pan with minimal cleanup. That hit of lemon zest and fresh juice keeps the eggs from feeling heavy, giving the whole dish a clean, almost spring-like brightness that makes it genuinely hard to stop at one slice. Because every ingredient is whole and unprocessed — eggs, fresh greens, olive oil, herbs, citrus — there's no label-reading required and no sneaky additives to work around. The stovetop-to-oven method ensures a perfectly set center with a lightly golden top, and a final rest in the pan means clean, beautiful wedges every time. Serve it straight from the skillet with an extra squeeze of lemon and you've got a meal that feels far more impressive than the effort it actually takes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!