Shellfish 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. Garlic-infused olive oil does serious heavy lifting here, weaving savory depth through every bite without requiring a single clove to be peeled or minced. The combination of kale and baby spinach gives you two different textures — the kale stays a little toothsome while the spinach melts into the eggs — and the lemon zest and fresh juice lift the whole thing with a clean, citrusy brightness. Whisking the eggs until slightly frothy before pouring them over the wilted greens is a small step that pays off in a noticeably lighter, more custardy set. Because this recipe is built entirely around eggs, fresh produce, and olive oil, there's no need to scan labels or second-guess ingredients — what you see is genuinely what you get. 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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