Walnut Free Turmeric Ginger Egg & Greens Frittata
This frittata is a vibrant, deeply savory dish that brings serious warmth to the table thanks to a double hit of turmeric and ginger — both fresh-grated and ground — layered into every bite. The golden egg base cradles wilted kale and baby spinach, making it the kind of meal that feels nourishing without being fussy. Fresh scallion greens add a mild brightness that balances the earthy, spiced undertones beautifully. The stovetop-to-oven method gives you perfectly set edges with a custardy, even center — no flipping required, no guesswork. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your pan. It slices cleanly into wedges and looks stunning served straight from the skillet, especially with a scatter of fresh parsley on top. Whether you're making it for a lazy weekend brunch or a quick weeknight dinner, this one earns a permanent spot in the rotation.
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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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