Celery Free Turmeric Ginger Egg & Greens Frittata
This golden, vibrant frittata is the kind of dish that looks impressive enough for a weekend brunch but comes together with nothing more than a skillet and a handful of wholesome ingredients. Fresh grated turmeric and ginger bloom in hot olive oil before the greens ever hit the pan, building a warm, aromatic base that makes every bite feel deeply flavorful. Baby spinach and kale fold into that fragrant oil until tender, then the spiced egg mixture is poured right over the top — no fussy layering, no complicated technique. The whole thing finishes in the oven until perfectly set, slicing into clean, satisfying wedges that hold their shape beautifully. For anyone navigating a celery-free lifestyle, this recipe is refreshingly straightforward — every ingredient is clearly identifiable, with no hidden aromatics or mirepoix-style blends that so often sneak celery into savory dishes. A scatter of fresh parsley at the end adds a bright, herby finish that ties the whole thing together. It's the kind of recipe you'll find yourself making on repeat, whether you're cooking for one or feeding a crowd straight from the pan.
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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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