Bright lemon zest and garlic-infused olive oil wake up a skillet full of eggs in this vibrant frittata, while wilted kale and spinach add earthy depth and a good dose of greens to every wedge. Scallions and fresh parsley bring a fresh, herby lift, and a quick stovetop start followed by a short bake gives you a golden top with a fully set, tender center. It's a simple, whole-foods dish built entirely from real ingredients — no fillers, no shortcuts — which makes it an easy fit for a Whole30 kitchen. Slice it into wedges straight from the pan, squeeze on a little extra lemon, and you've got a satisfying breakfast, lunch, or light dinner that reheats beautifully for meal prep. This is the kind of recipe you'll want on repeat during a Whole30 reset.
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Position an oven rack in the upper-middle position and preheat the oven to 375°F (190°C).
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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