Pork 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, threading rich, savory depth through every bite without a single ingredient you'd need to second-guess. The combination of kale and baby spinach gives the frittata real substance, while lemon zest and fresh lemon juice keep everything tasting clean and lively rather than heavy. Scallion greens and flat-leaf parsley round out the flavor with a gentle oniony freshness that makes the whole thing feel intentional and restaurant-worthy. The stovetop-to-oven technique is the secret to that perfectly set center and lightly golden top — no flipping, no fuss. It's naturally free of any pork-derived ingredients, so you can serve it confidently to guests with those dietary needs without having to modify a thing. Slice it into wedges straight from the pan and squeeze a little extra lemon over the top — simple, satisfying, and genuinely hard to resist.
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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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