Seed Oil Free Turmeric Ginger Egg & Greens Frittata
This frittata is a vibrant, deeply savory dish built on a foundation of fresh turmeric, ginger, and a tangle of wilted kale and spinach — the kind of meal that looks impressive but comes together in a single skillet. Extra-virgin olive oil is the only fat here, which means you're completely clear of the refined seed oils that sneak into so many restaurant-style egg dishes and packaged shortcuts. The double hit of turmeric — both fresh grated and ground — gives the eggs a gorgeous golden hue and a warm, earthy depth that pairs beautifully with the brightness of fresh ginger. Scallion greens, baby spinach, and kale round out the filling, so every wedge is packed with tender greens in every bite. The stovetop-to-oven method ensures the center sets evenly without drying out the edges, and the whole thing slices cleanly into four satisfying wedges straight from the pan. A scatter of flat-leaf parsley over the top adds a fresh, herby finish that pulls the whole dish together. It 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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