Almond Free Turmeric Ginger Egg & Greens Frittata
Bright golden from a double hit of turmeric — both fresh-grated and ground — this frittata is the kind of weeknight dinner that looks far more impressive than the effort it takes. Earthy kale, tender spinach, and fragrant scallion greens get layered beneath a silky egg custard spiked with fresh ginger, giving every bite a gentle warmth and a gorgeous color. The technique is simple: build the greens in a skillet, pour over the seasoned eggs, let the edges set on the stovetop, then finish in the oven until the center is just firm and the top is barely dry to the touch. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required — just clean, whole-food cooking from start to finish. It slices into four generous wedges and serves beautifully straight from the pan, finished with a scatter of fresh parsley if you have it on hand. This is the kind of recipe that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 8 large eggs
- ¼ cup water
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tbsp fresh ginger, peeled and finely grated
- 3 scallions, green tops only, thinly sliced
- 2 cups baby spinach, loosely packed
- 1 cup kale, stems removed, leaves thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, water, salt, black pepper, ground turmeric, and ground ginger until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the fresh grated turmeric and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely, as they can scorch quickly.
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