Paraben Free Turmeric Ginger Egg & Greens Frittata
This skillet frittata is the kind of dish that looks impressive but comes together with nothing more than a handful of whole, clean ingredients and one good pan. Fresh-grated turmeric and ginger bloom in hot olive oil before the greens ever hit the skillet, building a warm, earthy base that makes every bite feel intentional. Baby spinach and kale fold into that fragrant oil until just tender, then a golden egg mixture — seasoned with both fresh and ground spices — gets poured right over the top for a beautifully layered result. Because every ingredient here is straightforward and unprocessed, you never have to second-guess what's actually in your meal, which is exactly the point when you're cooking with preservative concerns in mind. The stovetop-to-oven method gives the frittata a set, custardy center without any rubbery edges, and a three-minute rest before slicing keeps everything clean and cohesive. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that ties the whole thing together. Serve it straight from the pan for a meal that's as easy to clean up as it is satisfying to eat.
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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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