Cinnamon Free Turmeric Ginger Egg & Greens Frittata
Warm, golden, and packed with leafy greens, this frittata is the kind of satisfying meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. Fresh grated turmeric and ginger bloom in hot olive oil before the eggs ever hit the pan, building a deeply aromatic base that makes every bite feel intentional and bright. Baby spinach and kale add substance and color, so you're getting real nutrition alongside all that flavor. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely exciting find — warm, spiced dishes often sneak that ingredient in, but here the heat comes entirely from ginger and turmeric, both fresh and ground, with zero overlap. The technique is straightforward: start on the stovetop to set the edges, then finish in the oven for a center that's fully cooked through without turning rubbery. A scatter of fresh parsley over the top adds a clean, herby finish that ties everything 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!