Candida Diet Friendly Avocado & Cilantro Egg Scramble Bowl
This bowl is the kind of breakfast that actually keeps you full and satisfied without any of the usual compromises. Soft, custardy scrambled eggs are folded together with sautéed red bell pepper and zucchini, then layered over a bed of quickly wilted baby spinach — it's colorful, nourishing, and genuinely delicious. Creamy avocado slices and a scatter of fresh cilantro go on top, finished with a bright squeeze of lemon juice that ties everything together beautifully. Every single ingredient here is naturally free of sugar, vinegar, yeast, and processed additives, which makes this the kind of meal you can eat without second-guessing the label on anything. Eating to support a candida-conscious lifestyle can sometimes feel like you're stuck with bland, repetitive food, but this bowl proves that's absolutely not the case. It comes together in well under 20 minutes and serves two, so it works just as well for a solo meal-prep situation as it does for a relaxed weekend brunch with someone else.
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Learn more →Ingredients
2 servings
For the scramble
- 4 large eggs
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- ½ cup red bell pepper, diced
- ½ cup zucchini, diced
For the bowl base
- 2 cups baby spinach
- 1 tsp olive oil
For serving
- 1 ripe avocado, halved, pitted, and sliced
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Crack the eggs into a small bowl, add the water, salt, and black pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the diced red bell pepper and zucchini and cook, stirring occasionally, until softened and the edges are just beginning to color, about 4–5 minutes.
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