Xanthan Gum Free Lemon Garlic Egg & Greens Frittata

Total time35 min

Prep time15 min

Cook time20 min

Xanthan Gum 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, weaving savory depth through every bite of kale, spinach, and scallion greens. A hit of lemon zest and fresh lemon juice in the egg mixture keeps things lively and fresh rather than heavy — it's the detail that makes this dish genuinely craveable. For anyone navigating a xanthan gum-free lifestyle, frittatas are a natural win because the eggs themselves provide all the structure you need — no binders, no additives, no label-reading required. Every ingredient here is whole and straightforward, from the baby spinach to the flat-leaf parsley stirred right into the egg mixture. The stovetop-to-oven method gives you perfectly set edges and a golden top without any fuss, and the built-in rest time means clean, beautiful slices every time. Serve it straight from the skillet with a squeeze of lemon and you've got a dish that works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner.

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Ingredients

4 servings

8 large eggs
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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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