Chestnut Free Turmeric Ginger Egg & Greens Frittata
This vibrant frittata is the kind of dish that makes a simple egg dinner feel genuinely exciting. Fresh-grated turmeric and ginger hit the hot oil first, blooming into something deeply aromatic before the kale and spinach even hit the pan — the layering of flavor here is real and intentional. A double dose of both spices (fresh and ground) gives the egg base a warm golden hue and a gentle heat that builds with every bite. The greens wilt down into a tender, savory bed that gets blanketed by the egg mixture before the whole skillet finishes in the oven, resulting in a set, sliceable frittata with clean edges and a custardy center. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. It comes together in one oven-safe skillet, which means less cleanup and a genuinely satisfying weeknight dinner or weekend brunch. A scatter of fresh parsley over the top before serving adds a bright, herby finish that ties the whole thing together beautifully.
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!