Pregnancy Friendly Turmeric Ginger Egg & Greens Frittata
This golden, veggie-packed frittata is the kind of nourishing meal that feels like it was designed with care — because it really was. Eggs are a powerhouse source of protein and choline, both of which matter enormously during pregnancy, and this recipe leans into that with a full eight of them as the base. Fresh turmeric and ginger bring serious anti-inflammatory warmth, while baby spinach and kale layer in iron and folate without any fuss. The double hit of both fresh and ground turmeric and ginger means the flavor is deep and aromatic, not flat or one-note. Everything is cooked through completely — the instructions are specific about no jiggling center, no wet or runny areas — which is exactly the kind of reassurance you want when cooking for pregnancy. It comes together in one oven-safe skillet, moves from stovetop to oven with ease, and slices into satisfying wedges that work just as well for a quiet breakfast as they do for a light dinner. A scatter of fresh parsley on top makes it look like something you'd order at a café, but you made it yourself.
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Learn more →Ingredients
4 servings
- 8 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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