Coconut Free Turmeric Ginger Egg & Greens Frittata
This frittata is a vibrant, feel-good dish that layers earthy greens with the warm, slightly peppery punch of both fresh and ground turmeric and ginger — a double hit of each that makes every bite genuinely interesting. Baby spinach and kale wilt down into a tender, savory base, and the eggs bake up into something custardy and golden with just enough structure to slice cleanly into wedges. Every single ingredient here is straightforward and plant-forward, so there's no need to scan labels or worry about hidden additives sneaking in through processed components. The technique is simple but satisfying — a quick stovetop start to build flavor, then a short oven finish that sets the center without drying it out. Fresh flat-leaf parsley scattered over the top at the end adds a bright, herby lift that pulls the whole thing together. It works just as well for a lazy weekend brunch as it does for a fast weeknight dinner 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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