Macadamia Free Turmeric Ginger Egg & Greens Frittata
Bright with golden turmeric and warming ginger, this frittata is the kind of weeknight dinner — or lazy weekend brunch — that looks far more impressive than the effort it takes. Fresh-grated turmeric and ginger hit the hot oil first, blooming into something deeply aromatic before the greens even hit the pan, and that layered approach is what makes every bite so satisfying. Kale and baby spinach wilt down into a tender, vibrant base that cradles the egg custard beautifully as it sets. The technique is simple: stovetop to oven, one skillet, done — no fussy water baths or special equipment required. Because every ingredient here is whole and straightforward, you never have to second-guess what's in it or worry about hidden nut-based oils sneaking into the mix. A scatter of fresh parsley at the end adds a little brightness, though the frittata is honestly stunning enough to serve without it. Slice it into wedges straight from the pan and watch it disappear.
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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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