Barley 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. Fresh ginger layers in a gentle warmth alongside the earthy greens, and the combination of baby spinach and kale means every slice is packed with color and texture. The whole thing starts on the stovetop and finishes in the oven, giving you those beautifully set edges with a tender, custardy center. For anyone navigating grain sensitivities, this is the kind of recipe that just naturally fits — eggs, olive oil, fresh aromatics, and greens with nothing hidden to worry about. Scallion greens add a mild oniony brightness without overpowering the spices, and a scatter of flat-leaf parsley at the end keeps it feeling fresh and vibrant. Slice it into wedges and serve straight from the pan for an easy, satisfying meal that works just as well for brunch as it does for a light dinner.
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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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