Whole 30 Ginger-Turmeric Egg White Frittata with Spinach & Potatoes

Total time45 min

Prep time15 min

Cook time30 min

4.5

(11)

Whole 30 Ginger-Turmeric Egg White Frittata with Spinach & Potatoes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!