Sesame Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with greens, this frittata is the kind of dish that feels equally at home on a lazy weekend brunch table or a quick weeknight dinner rotation. The garlic-infused olive oil does serious heavy lifting here — it weaves savory depth through every bite without requiring a single ingredient that could trigger sesame concerns. That matters more than it sounds, because tahini, sesame oil, and sesame-laced spice blends have a way of sneaking into egg dishes and Mediterranean-inspired recipes at restaurants and in packaged foods. Here, every component is straightforward and easy to verify. The combination of kale and baby spinach gives the frittata a hearty, satisfying base, while fresh lemon zest and juice keep the whole thing tasting lively rather than heavy. A quick stovetop start followed by a short oven bake means the eggs set up beautifully — golden on top, tender all the way through. Serve it straight from the skillet with an extra squeeze of lemon and you've got something that looks genuinely impressive with almost no fuss.
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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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