Breastfeeding Friendly Turmeric Ginger Egg & Greens Frittata
Eating well while nursing means loading up on nutrients that actually support your body through the demands of feeding a baby, and this vibrant frittata delivers on that front in a big way. Eggs are one of the most complete protein sources around, and here they're layered over a generous bed of baby spinach and kale — two leafy greens packed with iron, calcium, and folate. Fresh turmeric and ginger do double duty, lending a warm, earthy depth of flavor while bringing their well-known anti-inflammatory properties to every bite. The technique of blooming the fresh-grated turmeric and ginger in olive oil before adding the greens is a small step that makes a noticeable difference — the kitchen smells incredible and the flavor is far more complex than a simple seasoning would give you. Everything comes together in a single oven-safe skillet, starting on the stovetop to set the edges and finishing in the oven for a perfectly cooked, custardy center. A scatter of fresh parsley at the end adds a bright, herby finish that makes it feel just a little fancy without any extra effort. Slice it into wedges and serve straight from the pan — it's equally good warm, at room temperature, or tucked into a container for a nourishing meal later in the 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)
Can be omittedflat-leaf parsley
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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