Gluten Free Turmeric Ginger Egg & Greens Frittata
This skillet frittata is the kind of dish that looks impressive but comes together with nothing more than eggs, fresh greens, and a handful of bold spices. Fresh-grated turmeric and ginger bloom in hot olive oil before the kale and spinach ever hit the pan, building a deeply aromatic base that makes every bite feel intentional and alive. Ground turmeric and ginger in the egg mixture double down on that warm, earthy flavor so it runs all the way through rather than just sitting on top. The whole thing is naturally free of gluten — no swaps, no substitutions, no specialty flours required — just real ingredients that happen to work perfectly together. Kale and baby spinach wilt down into a tender, savory layer that anchors the eggs as they set, giving you that satisfying combination of silky custard and hearty greens in every wedge. It finishes in the oven for a clean, fully set center, then gets a scatter of fresh parsley before landing straight on the table from the pan. Whether you're feeding a crowd at brunch or meal-prepping for the week, this one earns a permanent spot in the rotation.
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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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