Anti Inflammatory Turmeric Ginger Egg & Greens Frittata
This skillet dish is a powerhouse of warming, golden flavor — fresh turmeric and ginger hit the hot olive oil first, blooming into something deeply fragrant before the greens even go in. Kale, spinach, and scallion tops pile in next, wilting down into a tender, vibrant base that gets blanketed by a silky, spiced egg mixture. The double hit of both fresh and ground turmeric and ginger means the anti-inflammatory credentials here are genuinely built into every layer, not just sprinkled on for show. Eggs provide clean protein, extra-virgin olive oil brings healthy fats, and the leafy greens add fiber and micronutrients — all ingredients with well-documented roles in supporting a low-inflammation lifestyle. The stovetop-to-oven method gives you beautifully set edges and a custardy center without any fuss, and the whole thing slices into neat wedges that look far more impressive than the effort involved. A scatter of fresh parsley over the top adds a bright, herby finish that ties everything together. It works equally well as a satisfying weeknight dinner or a meal-prep centerpiece that holds up beautifully the next day.
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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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