In a bowl, whisk eggs, broth, garlic salt, and pepper to blend; set aside. In a nonstick, ovenproof 10- to 12-inch frying pan over high heat, bring 1/2 inch water to a boil. Add potatoes and bell pepper; reduce heat and simmer, covered, until potatoes are tender when pierced, 8 to 10 minutes. Drain in a colander.
To pan add turmeric, coriander, and fennel; stir over medium-high heat until fragrant and smoking, about 30 seconds. Remove pan from heat. Stir in potato mixture to coat, then add egg mixture and chopped cilantro. In the large bowl of an electric mixer, beat egg whites until they hold soft peaks. Fold in potato mixture. Pour into frying pan and bake in a 475 degree F oven until frittata is softly set (cut in center to check), 8 to 10 minutes. Garnish with cilantro sprigs.