Mornings filled with the scent of scrambled eggs, spinach, and the earthy allure of turmeric would make anyone leap out of bed. Start your day on an appetizing and healthy note with the delightful Spinach and Turmeric Frittata, a masterpiece combining the nutritional powerhouses of spinach and turmeric in a hearty, egg-based dish. The culinary chronicles of this frittata are a testament to the genius of simple, flavorful cooking, and it’s as enriching for the body as it is pleasing to the taste palate.
Ingredients List
Embark on the culinary adventure to make the Spinach and Turmeric Frittata with these inviting ingredients.
- 6 Large Free Range Eggs
- 2 cups Spinach
- 2 cloves Garlic
- 1 tsp. Turmeric Powder
- 1 small Onion
- 1 cup Diced Bell Peppers
- 1/2 tsp. Black Pepper (freshly ground)
- 1/2 tsp. Salt
- 2 tbsp. Olive Oil
Instructions
Preheat your oven to 180°C, letting anticipation build for the deliciousness to follow.
As the oven heats up, warming your kitchen to culinary symphony, sauté the diced onions and garlic in a well-seasoned oven-safe pan or skillet with hot olive oil until they’re translucent and fragrant.
An eruption of vibrant colors will follow as you toss in diced bell peppers, ensuring they mix well with the onions and garlic.
The star of the show – spinach steps in. Let it wilt in the pan, absorbing the flavor while it releases its own.
Time for a pinch of magic – turmeric. Sprinkle it evenly over the pan along with salt and pepper. The golden veil of turmeric coating the ingredients is a wonderful sight to behold, doubling as a hunger-inducing painting.
Beat eggs in a separate bowl until the yolks and whites merge into a gleaming river of delight. Pour this over your pan’s contents, covering every nook with potential deliciousness.
Transfer the pan to the preheated oven and let the frittata bake for 20 minutes. Let the majestic aroma fill your kitchen.
Remove the pan carefully – remember, it’s a precious edible treasure inside. Cut it into wedges, or as desired, and serve warm.
Cooking Time & Servings
This hearty Spinach and Turmeric Frittata takes about 30 minutes to prepare, including prep-time, and yields 4 generous servings, enough to enthrall a small breakfast party.
Nutritional Information
This dazzling Spinach and Turmeric Frittata is not just a symphony of flavors on your plate; it’s a pot of nutritional gold that’s excellent for health-conscious folks. Each serving of this frittata offers approximately:
- 211 Calories
- 14g Fat
- 4g Carbohydrates
- 16g Protein
- 100mg Turmeric
Tips and Tricks
- You can replace regular salt with Himalayan pink salt for added minerals.
- For a cheesy twist, consider adding a layer of shredded cheese just before baking.
- Experiment with different leafy greens like kale or arugula to switch it up.
- Make it vegan by swapping eggs for a chickpea flour-based batter.
In conclusion, this Spinach and Turmeric Frittata recipe not only tantalizes your taste buds but also…
…opens a whole new world of hearty, nutrition-packed breakfasts. So, don your apron, get whisking, and dive into this culinary journey. Feel free to share your pictures of the splendid Spinach and Turmeric Frittata on Instagram with the hashtag #turmericfrittataexcellence. And drop any questions or suggestions in the comments below.
Frequently Asked Questions
- Can I make this frittata vegan? – Yes, simply replace eggs with a chickpea flour batter for a vegan version.
- Can I substitute turmeric with other spices? – While the distinctive flavor of turmeric plays a special role in this recipe, you can experiment with paprika or cumin for a different twist.
- Can I use frozen spinach? – Absolutely, ensure to thaw and drain it well before adding to the pan to avoid excess moisture.
- Can I add other veggies to this frittata? – Indeed, feel free to add diced tomatoes, sweet corn, or even sliced mushrooms for added flavor and nutrition.
- How can I store the leftover frittata? – Cool the leftovers completely, cover tightly and refrigerate. It can be enjoyed up to 4 days.
