Fructose Free Turmeric Ginger Egg & Greens Frittata
Eggs and greens come together here in a skillet frittata that feels both nourishing and genuinely exciting to eat. Fresh turmeric and ginger are grated right into the pan, bloomed in olive oil until fragrant, and layered with kale and baby spinach before the egg mixture is poured over the top — the result is deeply savory with a warm, golden hue and a subtle earthy heat. Every ingredient in this recipe is naturally low in fructose, so there's no need to swap anything out or second-guess a label. Scallion greens stand in for the bulb, keeping all that mild onion flavor without the fructans that make the white parts a problem for sensitive stomachs. The frittata finishes in the oven until the center is just set, giving you clean, sliceable wedges that hold together beautifully. It works just as well straight from the pan for a weeknight dinner as it does sliced cold the next morning.
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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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