Pescatarian Turmeric Ginger Egg & Greens Frittata
This frittata is a vibrant, deeply savory egg dish built on a base of wilted kale and spinach, with fresh grated turmeric and ginger doing the heavy lifting on flavor. The combination of both fresh and ground forms of those two spices creates a warm, aromatic depth that goes well beyond your average egg bake — the color alone is stunning. Scallion greens add a mild bite, and the whole thing comes together in a single oven-safe skillet, which means minimal cleanup and maximum payoff. Because the protein here comes entirely from eggs rather than meat, it's a naturally satisfying option that doesn't require any substitutions or workarounds. The stovetop-to-oven method gives you perfectly set edges with a custardy, just-cooked center — no rubbery texture, no guesswork. A scatter of fresh parsley at the end keeps it bright and fresh-looking straight from the pan. Slice it into wedges and serve it for breakfast, a lazy brunch, or even a light dinner alongside a simple salad.
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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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