Peanut Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and packed with leafy greens, this frittata is the kind of dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner rotation. Garlic-infused olive oil does serious heavy lifting here, weaving savory depth through every bite without a single clove to peel. A double hit of lemon — both zest and juice whisked right into the eggs — keeps the whole thing tasting fresh and vibrant rather than heavy. Kale and baby spinach wilt down into a tender, jewel-green base, and the scallion tops and fresh parsley add just enough brightness to make each wedge feel genuinely exciting. Because every ingredient in this recipe is naturally free from peanuts and peanut derivatives, there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The stovetop-to-oven method gives you beautifully set edges and a lightly golden top without any fussy flipping. Serve it straight from the skillet with a squeeze of lemon and you've got something that looks far more impressive than the effort it actually takes.
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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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