Turmeric 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. The egg base gets whisked with fresh lemon zest and juice before it ever hits the pan, which gives every bite a clean, citrusy lift that feels anything but plain. Garlic-infused olive oil does the heavy lifting on flavor — coating the kale and spinach as they wilt down into something silky and deeply savory. Scallion greens and flat-leaf parsley round out the filling without overpowering the delicate balance of the dish. For anyone navigating a diet that rules out certain spices, this recipe is genuinely refreshing — the color and complexity come entirely from fresh produce, aromatics, and good olive oil, with zero reliance on the warm spice blends that sneak into so many egg dishes. The stovetop-to-oven method gives you set, golden edges and a custardy center that slices cleanly into wedges. Serve it straight from the skillet with a squeeze of lemon and you have something that looks far more impressive than the effort involved.
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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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