Peanut Free Turmeric Ginger Egg & Greens Frittata
This frittata is the kind of weeknight dinner — or lazy weekend brunch — that looks far more impressive than the effort it actually takes. Fresh turmeric and ginger hit the pan first, blooming in olive oil until the kitchen smells incredible, then kale and spinach pile in to create a vibrant, nutrient-packed base for the eggs. The double hit of both fresh and ground spices gives the whole thing a warm, golden color and a gently spiced depth that feels anything but ordinary. Because every single ingredient here is a whole, recognizable food — eggs, greens, olive oil, aromatics — there's no need to scan labels for hidden additives or worry about cross-contact from shared processing facilities. The stovetop-to-oven method means the edges set up beautifully while the center stays just custardy enough, and a final scatter of flat-leaf parsley keeps it feeling fresh. Slice it into wedges and serve 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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