Rice Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with 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 the heavy lifting on flavor, while lemon zest and a squeeze of fresh juice lift the whole thing with a clean, citrusy brightness that makes every bite feel alive. Kale and baby spinach get wilted down in the same skillet before the egg mixture goes in, so you end up with tender, savory greens tucked throughout rather than just scattered on top. The stovetop-to-oven method gives the frittata beautifully set edges and a lightly golden top without any fuss. For anyone navigating a grain-free table, this is the kind of recipe that genuinely delivers — no substitutions needed, no workarounds, just real ingredients that happen to work perfectly together. Serve it straight from the pan with extra lemon wedges and a little parsley, and it's just as welcome at a weekend brunch as it is on a busy weeknight.
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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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