Seed Oil Free 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. The whole thing comes together in a single oven-safe skillet, which means minimal cleanup and maximum flavor. Every drop of fat in this recipe comes from garlic-infused olive oil — a clean, flavorful choice that keeps things completely free of the industrially processed vegetable and seed oils that sneak into so many store-bought and restaurant egg dishes. The lemon zest and fresh lemon juice whisked right into the eggs give each bite a subtle brightness that makes the greens sing, while the kale and spinach add body and color without weighing things down. Scallion greens and flat-leaf parsley round out the flavor in a way that feels fresh and intentional rather than thrown together. Starting on the stovetop and finishing in the oven gives you those beautifully set edges and a lightly golden top that looks genuinely impressive with almost no effort. Serve it straight from the pan with a squeeze of lemon and you have a complete, satisfying plate built entirely from whole, recognizable ingredients.
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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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