Rice Free Turmeric Ginger Egg & Greens Frittata
Eggs and greens come together in a skillet here with a bold, warming backbone of both fresh and ground turmeric and ginger — the kind of combination that makes a simple frittata feel genuinely exciting. The double hit of turmeric (grated fresh into the oil, then ground into the egg mixture) gives the whole thing a gorgeous golden color and a depth of flavor that goes way beyond your average egg dish. Kale and baby spinach get wilted right in the pan before the eggs go in, so every slice is packed with tender greens in every bite. The technique is straightforward — stovetop first to set the edges, then a quick finish in the oven for a center that's fully cooked through without going rubbery. This is exactly the kind of satisfying, whole-food meal that works beautifully when you're steering clear of grain-based fillers and want something that actually keeps you full. Scallion greens and a scatter of fresh parsley at the end keep it bright and fresh-tasting right out of the pan. Slice it into wedges and serve straight from the skillet — cleanup is minimal, and the result looks far more impressive than the effort involved.
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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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