Pregnancy Friendly Lemon Garlic Egg & Greens Frittata

Total time35 min

Prep time15 min

Cook time20 min

Pregnancy Friendly Lemon Garlic Egg & Greens Frittata

Eggs and leafy greens are two of the most nutrient-dense foods you can reach for right now, and this frittata brings them together in a way that feels genuinely satisfying rather than just virtuous. Baby spinach and kale wilt down into a tender, savory base, while garlic-infused olive oil adds deep flavor without any raw garlic — a smart swap that keeps things gentle and delicious. Bright lemon zest and a squeeze of fresh juice lift the whole dish, cutting through the richness of the eggs with just enough citrusy freshness. The eggs are cooked all the way through — the recipe calls for reaching an internal temperature of 160°F — which is exactly what you want when you're being mindful about food safety. Scallion greens and fresh flat-leaf parsley round out the flavor without overwhelming anything, making every bite clean and herby. It comes together in one oven-safe skillet, which means minimal cleanup and a beautiful golden top straight from the oven. Serve it in wedges with an extra lemon wedge on the side and you've got a meal that works just as well for a quiet lunch as it does for a weekend brunch.

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Ingredients

4 servings

8 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
3 tbsp garlic-infused olive oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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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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