Red Meat Allergy Friendly Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with leafy 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. Every element here is naturally free from red meat, so there's no substituting or swapping required — just a handful of honest, wholesome ingredients that come together beautifully. Garlic-infused olive oil does a lot of the heavy lifting, weaving savory depth through the eggs and wilted kale and spinach without a single processed shortcut. The lemon zest and fresh lemon juice brighten the whole thing up, cutting through the richness of the eggs in a way that makes each bite feel light and fresh. Cooking the greens first to drive off any excess moisture is the move that keeps the texture perfectly set rather than watery, and the oven finish gives the top that gorgeous, lightly golden color. Serve it straight from the skillet with an extra squeeze of lemon and you've got a dish that looks far more impressive than the effort it actually took.
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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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