Cashew Free Turmeric Ginger Egg & Greens Frittata
Bright with golden turmeric and warming ginger, this frittata is the kind of weeknight dinner that looks far more impressive than the effort it takes. Fresh-grated turmeric and ginger bloom in hot olive oil before the greens ever hit the pan, which means every bite carries a deep, aromatic backbone that ground spices alone just can't deliver. Spinach and kale wilt into a tender, vibrant base that gets blanketed by a silky egg custard — earthy, nourishing, and genuinely beautiful in the pan. The stovetop-to-oven method gives you perfectly set edges with a custardy center that slices cleanly into wedges without any fuss. Because every ingredient here is whole and straightforward — eggs, olive oil, fresh aromatics, leafy greens — there's no need to scan labels or second-guess what's hiding in a sauce or spice blend. A scatter of fresh parsley over the top before serving adds a pop of color that makes it feel like something you'd order at a brunch spot. Serve it straight from the skillet and let people help themselves.
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!