Tree Nut Free Lemon Garlic Egg & Greens Frittata
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 does the heavy lifting on flavor, while lemon zest and a squeeze of fresh juice lift the whole thing into something genuinely crave-worthy. Kale and baby spinach get wilted down in the same skillet before the eggs go in, so every bite is packed with tender greens rather than just a token handful. The stovetop-to-oven method gives you beautifully set edges and a lightly golden top without any fussy water baths or flipping. For anyone navigating tree nut concerns, frittatas can be surprisingly tricky — pestos, nut-based garnishes, and specialty oils sneak into a lot of restaurant versions — but every single ingredient here is straightforward and easy to verify. Fresh parsley and a wedge of lemon on the side keep things vibrant right up until the last bite. It's equally at home on a lazy weekend brunch table or sliced cold straight from the fridge the next morning.
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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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