Pecan Free Turmeric Ginger Egg & Greens Frittata
This frittata is a vibrant, golden-hued skillet dish built on a foundation of eggs, leafy greens, and a bold double hit of turmeric and ginger — both fresh-grated and ground — that gives every bite a warm, earthy depth you just don't get from a basic egg bake. Baby spinach and kale wilt down into a tender, savory base, while scallion greens add a gentle bite that keeps things lively. The whole thing comes together in one oven-safe pan, starting on the stovetop and finishing in the oven until the center is perfectly set and the top is just dry to the touch. It's the kind of dish that looks impressive but relies entirely on straightforward technique and honest ingredients — no specialty items, no hidden additives, nothing to second-guess. Every component here is naturally free from tree nuts of any kind, so you can cook and serve with complete confidence. A scatter of fresh flat-leaf parsley over the top before serving adds a bright, herby finish that ties the whole thing together beautifully. Slice it into wedges and serve straight from the pan for a meal that works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner.
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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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