Vegetarian Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with leafy greens, this frittata is the kind of satisfying egg dish that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. The garlic-infused olive oil does serious heavy lifting here — it weaves a mellow, savory depth through every bite without requiring you to chop a single clove. Kale and baby spinach get wilted down in the same skillet before the egg mixture goes in, so the greens become tender and silky rather than raw and chewy. A hit of lemon zest and fresh lemon juice in the egg base keeps everything tasting clean and vibrant, cutting through the richness in the best possible way. The stovetop-to-oven method gives you beautifully set edges and a lightly golden top without any fussy flipping or guesswork. Fresh parsley and scallion greens round out the flavor, and a squeeze of lemon wedge at the table pulls the whole thing together. It's a genuinely complete, protein-packed meal that proves meatless cooking doesn't have to feel like a compromise.
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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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