Lupin Free Turmeric Ginger Egg & Greens Frittata
This frittata is a vibrant, deeply savory dish built around eggs and a generous pile of leafy greens, all warmed through with the earthy heat of both fresh and ground turmeric and ginger. The double hit of each spice — grated fresh root bloomed in olive oil, plus ground stirred right into the egg mixture — gives every bite a golden color and a complex, aromatic depth that feels anything but ordinary. Kale and baby spinach wilt down into a tender, lush base, and the scallion greens add a gentle brightness that keeps the whole thing feeling fresh. Because every ingredient here is a whole, recognizable food, you never have to second-guess what's in it or worry about hidden legume-based fillers or flour blends that can sneak into packaged egg dishes and seasoning mixes. The stovetop-to-oven technique is straightforward — you build the frittata in a single skillet, let the edges set on the burner, then finish it in the oven until the center is just firm and the top is barely dry. A scatter of flat-leaf parsley before serving adds a pop of color and a clean, herby finish. It slices cleanly into wedges and is just as satisfying eaten warm from the pan as it is at room temperature.
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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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