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 carries deep savory flavor through every layer, while lemon zest and a splash of fresh lemon juice lift the eggs into something genuinely vibrant. Kale and baby spinach get wilted down in the same skillet before the egg mixture is poured right over the top, so the whole thing comes together in one pan with minimal cleanup. For anyone navigating grain sensitivities, this recipe is naturally built around whole, simple ingredients — eggs, fresh greens, herbs, and citrus — with no grains or grain-derived products anywhere in sight. The stovetop-to-oven method gives you perfectly set, lightly golden edges without any rubbery texture, and the parsley folded into the eggs adds a fresh, herby note that ties everything together beautifully. Serve it straight from the skillet with a squeeze of lemon and you have a satisfying dish that works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner.
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Position an oven rack in the upper-middle position and preheat the oven to 375°F (190°C).
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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