Beef Free Turmeric Ginger Egg & Greens Frittata
Bright golden from a double hit of turmeric — both fresh-grated and ground — this frittata is as beautiful to look at as it is satisfying to eat. The combination of baby spinach and thinly sliced kale gives every slice a hearty, vegetal backbone, while fresh ginger adds a gentle warmth that makes the whole thing feel a little special. It starts on the stovetop to set the edges, then finishes in the oven for a center that's perfectly cooked through with no rubbery texture or wet spots. Scallion greens folded into the greens layer add a mild, fresh bite that ties everything together. This is the kind of dish that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner sliced cold from the fridge. Since every ingredient here is straightforward and plant- or egg-based, there's no need to scrutinize labels or swap anything out — it's naturally free of any red meat without trying. A scatter of fresh parsley over the top before serving is optional, but it adds a pop of color that makes the whole pan look like something from a restaurant kitchen.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!