Soy Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and packed with leafy greens, this frittata is the kind of effortless meal that feels far more impressive than the effort it takes to pull together. The combination of baby spinach and kale gives every slice a gorgeous color and a satisfying, earthy depth, while lemon zest and fresh lemon juice keep the whole thing tasting light and lively. Garlic-infused olive oil does the heavy lifting on flavor — no soy-based sauces, marinades, or hidden additives anywhere in sight, just clean, whole ingredients you can feel good about. Soy tends to sneak into a surprising number of store-bought egg dishes and pre-seasoned skillets, so cooking this one from scratch puts you fully in control. The stovetop-to-oven method gives the eggs a beautifully set, lightly golden top without any rubbery texture, and the fresh parsley stirred right into the egg mixture adds a little herby pop in every bite. Serve it straight from the pan with a squeeze of lemon and you've got something that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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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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