Candida Diet Friendly Asparagus and Fresh Mozzarella Frittata
Tender asparagus and zucchini tucked into a golden, broiler-finished egg dish — this frittata is the kind of meal that feels indulgent while checking every box for a candida-conscious plate. Every ingredient here is clean and straightforward: fresh vegetables, eggs, olive oil, and real mozzarella with no hidden sugars, starches, or fermented additives to worry about. The scallion greens add a mild oniony note without the fructans that come with using the whole bulb, and the fresh basil on top makes it feel genuinely restaurant-worthy. It comes together in a single oven-safe skillet, so the stovetop-to-broiler method gives you beautifully set edges and a lightly golden, melty top without any fuss. Serves four, which makes it just as practical for a weeknight dinner as it is for a leisurely weekend brunch. Leftovers reheat well, so you can slice and store the wedges for easy grab-and-go meals throughout the week.
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Learn more →Ingredients
4 servings
- 8 large eggs
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 1-inch pieces
- 1 medium zucchini (about 8 oz), halved lengthwise and sliced into half-moons
- 3 scallions, green tops only, thinly sliced
- 4 oz fresh mozzarella, torn into small pieces
Chef's tipUse it the same way as fresh mozzarella, in caprese, salads, skewers, or on pizza. - 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the broiler to high.
- 2
Crack the eggs into a mixing bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
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