Mediterranean Diet Friendly Turmeric Ginger Egg & Greens Frittata
This skillet dish is a vibrant, golden-hued celebration of everything that makes plant-forward, olive-oil-based cooking so satisfying. Fresh grated turmeric and ginger hit the hot pan first, blooming into something deeply aromatic before the kale, spinach, and scallion greens join in — layering earthy, bright flavors that feel genuinely nourishing rather than virtuous in a punishing way. The eggs are whisked with both ground and fresh forms of those same spices, so every bite carries a warm, subtly spiced depth that store-bought frittatas simply cannot replicate. Extra-virgin olive oil does the heavy lifting here, which is exactly the kind of fat this style of eating leans on, and the greens provide the fiber and color that round out the whole plate beautifully. The stovetop-to-oven technique gives you perfectly set eggs with no rubbery edges — just a clean, tender slice that holds together when you cut it into wedges. A scatter of fresh flat-leaf parsley at the end adds a pop of freshness that ties everything together. It works just as well for a relaxed weekend brunch as it does for a light weeknight dinner straight from the pan.
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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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