Paraben Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with leafy greens, this frittata is the kind of effortless meal that feels far more impressive than the effort it takes to pull together. Eggs are whisked with lemon zest and fresh lemon juice before being poured over a skillet of wilted kale, baby spinach, and scallion greens — the result is something light and vibrant with a gorgeous golden top. Garlic-infused olive oil does the heavy lifting on flavor here, which means you get that deep, savory depth without relying on any processed sauces or seasoning blends that can harbor unwanted additives. For anyone navigating ingredient sensitivities, cooking from scratch like this puts you fully in control of what goes into your food — every single component in this recipe is clean and straightforward. The stovetop-to-oven technique gives the frittata beautifully set edges and a custardy center that slices cleanly into wedges. A squeeze of fresh lemon at the table ties everything together and makes the greens pop. It works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner straight from the pan.
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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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