Yeast Free Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and loaded with leafy greens, this frittata is the kind of effortless meal that feels far more impressive than the effort it takes to pull together. The eggs get whisked with lemon zest and fresh lemon juice before hitting the pan, which gives every bite a clean, citrusy lift that plays beautifully against the wilted kale and spinach. Garlic-infused olive oil does the heavy lifting on flavor without relying on any fermented or leavened ingredients, making this a genuinely satisfying option when so many egg dishes sneak in yeast-containing add-ins like certain hot sauces, Worcestershire, or store-bought seasonings. The technique is simple — sauté the greens, pour in the egg mixture, let the stovetop set the edges, then finish in the oven until the center is just golden and firm. Scallion greens and fresh flat-leaf parsley round out the flavor without adding anything that could cause concern. It slices into clean wedges and serves beautifully straight from the skillet, with a squeeze of lemon on the side to brighten everything up. Whether you're eating this for breakfast, a lazy brunch, or a light dinner, it's the kind of recipe you'll come 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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