Turkey Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with greens, this frittata is the kind of effortless egg dish 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 you to mince a single clove. Baby spinach and kale wilt down into a tender, vibrant base, while lemon zest and a splash of fresh lemon juice lift the whole thing with a clean, citrusy brightness that keeps it from feeling heavy. The scallion greens and fresh parsley add a subtle oniony note and a pop of color that makes each wedge look genuinely beautiful straight from the pan. For anyone navigating a poultry-free kitchen, frittatas can sometimes feel like a minefield when pre-made versions sneak in deli meats or processed mix-ins — here, every ingredient is straightforward and easy to verify. The stovetop-to-oven method gives you perfectly set, lightly golden results without any guesswork, and the final squeeze of lemon at the table ties everything together. It's simple, satisfying, and the kind of recipe you'll find yourself coming back to again and again.
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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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