Low Iodine Ginger-Turmeric Egg White Frittata with Spinach & Potatoes
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Learn more →Ingredients
4 servings
- ¾ lb yukon gold potatoes, cut into ½-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 3 cups baby spinach, loosely packed
- 8 large egg whites
- 2 tbsp water
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the potato cubes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Reduce to a steady simmer and cook until just tender when pierced with a fork, about 8–10 minutes. Drain well and set aside.
- 2
Heat 1 tbsp of the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the ginger and turmeric and cook, stirring constantly, until fragrant, about 30 seconds.
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