Tree Nut Free Turmeric Ginger Egg & Greens Frittata
Bright golden from a double hit of turmeric — both fresh-grated and ground — this frittata is the kind of weeknight dinner that looks far more impressive than the effort it takes. Fresh ginger layers in a gentle warmth, while baby spinach, kale, and scallion greens make every slice feel genuinely nourishing. The stovetop-to-oven technique is what makes the texture so satisfying: the edges set up beautifully on the burner before the oven finishes the center into something just firm enough to slice cleanly into wedges. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. A scatter of fresh parsley over the top before serving adds a pop of color that makes it feel a little fancy without any extra work. It's equally good for a lazy brunch or 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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