Pistachio Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with 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. Garlic-infused olive oil does serious heavy lifting here, weaving savory depth through every bite without requiring a single clove to peel. Baby spinach and kale wilt down into a tender, vibrant base, while lemon zest and fresh lemon juice keep the whole thing tasting light and alive rather than heavy. The egg mixture gets whisked until slightly frothy, which gives the finished frittata a surprisingly airy, custardy texture that feels a little fancy for how little effort it actually takes. Starting it on the stovetop and finishing it in the oven means you get beautifully set edges, a golden top, and a center that's just firm enough without drying out. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of nuts in any form — every ingredient is straightforward and easy to verify at a glance. Serve it straight from the skillet with a squeeze of lemon and you've got a complete, satisfying dish that looks far more impressive than the ingredient list suggests.
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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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