turmeric frittata with peas, shrimp and fresh herbs

turmeric frittata. image: olaiya land
turmeric frittata. image: olaiya land

Hello friends!

I hope you’re enjoying the start of spring. This might be my favorite season in the kitchen. I love all the delicate flavors the season bring us: The faint nuttiness of fresh asparagus. Spicy-sweet wild strawberries no bigger than the tip of your pinky. Tender morels, smelling of the forest floor. 

The shortness of the season renders these spring delicacies all the more appealing. Here and gone in a few short weeks, their ephemeral nature makes rhubarb and pea greens much sexier than their heartier cousins, apples and kale. 

turmeric frittata. image: olaiya land

We’re still in no-man’s land when it comes to produce--winter fruit and veg is starting to feel boring and heavy, but all the treasures of springtime have yet to make an appearance at the market. But I couldn’t help jumping the gun just a bit with this recipe. I decided we needed a breath of spring air in the kitchen and splurged on a pound of fresh peas from California (produce nirvana) to make this frittata. 

I had some of the Sunshine Dust my friend Sherrie sent me hanging around, so I whisked that into my eggs to make this frittata extra healthy. The spicy mix of turmeric, ginger, lemongrass and peppercorn brightened up the whole affair and gave it a little more zing. 

turmeric frittata. image: olaiya land

Now, I’m on something of a frittata kick. It's a cinch to throw together and happily accommodates almost anything you have knocking around in the fridge, making it an ideal weeknight supper. Throw in some of the beautiful spring produce headed our way and it will be the star of your Sunday brunch.

Happy Weekend and XO!


turmeric frittata. image: olaiya land

Turmeric Frittata with Peas, Shrimp and Fresh Herbs

  • 6 large eggs
  • Sea salt, to taste
  • 1 ½ teaspoons Sunshine Dust (or ½ teaspoon each of ground turmeric, ginger and black pepper)
  • ¼ teaspoon ground pink peppercorn
  • 2 tablespoons butter, divided
  • 2 scallions, white and green part, sliced into thin rounds
  • 1 cup shelled English peas (from about 1 lb. unshelled peas)
  • ½ pound medium or large shrimp, shelled
  • ¼ cup roughly chopped basil, tarragon and mint, plus extra to serve
  • 4 oz goat cheese, crumbled (I like to use a semi-aged goat cheese like Bûcherondin or Caña de Cabra)

*Notes: This frittata recipe is super flexible. Make a vegetarian version without the shrimp. Try it with or without the turmeric, with different herbs, veg or cheese. The variations are pretty much endless!

turmeric frittata. image: olaiya land

In a medium bowl, whisk the eggs with a generous pinch of salt, the Sunshine Dust and the pink peppercorn. Set aside.

Preheat your broiler. Place an 8- to 10-inch nonstick, cast iron or carbon steel sauté pan over medium heat. Add one tablespoon of the butter. When melted and sizzling, add the scallion and a pinch of salt. Cook, stirring frequently, until soft, 2-3 minutes. Add the peas and cook for 2 minutes more. 

Add the reserved tablespoon of butter. When melted, add the shrimp, herbs and another pinch of salt. Cook for 30 seconds, then pour the egg mixture into the pan. Sprinkle the cheese over the top. Cook for 3 minutes (to form a crust on the outside of the frittata) then turn the heat to low, cover and cook until almost set around the edges, but still a bit runny in the center, 8-12 minutes more.

To finish, place the frittata under the broiler and cook until the top is puffed slightly and the cheese just turns golden brown. Rest for a few minutes before garnishing with reserved fresh herbs and serving. Can be served warm or room temperature. 

Makes 3-4 servings.