Pecan Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and packed with leafy greens, this frittata is the kind of effortless meal that feels far more impressive than the effort it takes to pull together. Garlic-infused olive oil does a lot of heavy lifting here, weaving savory depth through every bite of kale and spinach without requiring you to mince a single clove. The lemon zest and fresh lemon juice whisked right into the eggs give the whole thing a clean, citrusy lift that keeps it from feeling heavy — a genuinely smart move for a dish built around eggs and greens. Scallion tops and flat-leaf parsley round out the flavor with a gentle oniony freshness that ties everything together beautifully. Because every ingredient in this recipe is naturally free from tree nuts, there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The stovetop-to-oven method gives you perfectly set edges and a golden, just-firm center without any guesswork, especially with the internal temperature check as your safety net. Serve it straight from the skillet with a squeeze of lemon and you've got a stunning, satisfying dish that works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner.
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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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