Honey Free Turmeric Ginger Egg & Greens Frittata
This 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 — it's a technique that layers real flavor into every bite. The greens wilt down into a tender, savory base, and the egg mixture, seasoned with both ground and fresh spices, bakes up into a custardy, golden round that slices cleanly into satisfying wedges. Every single ingredient here is naturally free of sweeteners, so there's no label-reading required and no substitutions to stress over — just straightforward, wholesome cooking. It works beautifully as a weeknight dinner, a weekend brunch centerpiece, or even cold the next morning straight from the fridge. A scatter of fresh parsley at the end keeps it bright and a little fancy without any extra effort.
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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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