Sesame Free Turmeric Ginger Egg & Greens Frittata
This frittata is a vibrant, golden-hued showstopper built on a foundation of fresh turmeric, ginger, and a generous pile of leafy greens — the kind of dish that looks impressive but comes together in a single skillet. The double hit of both fresh-grated and ground turmeric and ginger gives the eggs a warmly spiced, aromatic depth that feels anything but ordinary. Baby spinach and kale wilt right into the pan before the egg mixture is poured over, so every slice is packed with tender greens in every bite. Because every ingredient here is straightforward and whole — eggs, olive oil, fresh aromatics, and greens — there are no hidden sauces, pastes, or condiments to second-guess, which is exactly the kind of clarity that makes cooking for sesame sensitivities so much easier. The stovetop-to-oven method gives the frittata beautifully set edges and a custardy, fully cooked center without any rubbery texture. A scatter of fresh flat-leaf parsley over the top adds a bright, herby finish that ties everything together. Slice it into wedges and serve straight from the pan for a meal that works just as well at breakfast as it does at 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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