Candida Diet Friendly Basil & Oregano Egg and Greens Frittata
Eggs, fresh vegetables, and bold herbs come together in a skillet frittata that feels both satisfying and genuinely nourishing. Zucchini, baby spinach, and scallion greens get a quick sauté in olive oil before the egg mixture — fragrant with torn basil and dried oregano — is poured right over the top. The stovetop-to-broiler method gives you perfectly set edges, a golden top, and a tender, custardy center without any fuss. Every ingredient here is clean and straightforward, which matters a lot when you're navigating a protocol that demands you scrutinize labels and avoid hidden sugars, yeasts, and additives lurking in processed foods. There's nothing to second-guess: no cheese, no cured meats, no vinegars — just whole eggs, fresh produce, garlic, and herbs doing all the heavy lifting on flavor. It's the kind of meal that proves eating within tight guidelines doesn't have to mean eating boringly, and it works just as well for a relaxed weekend brunch as it does for a quick weeknight dinner sliced straight from the pan.
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Learn more →Ingredients
4 servings
- 8 large eggs
- ¼ cup water
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp extra-virgin olive oil
- 1 medium zucchini, halved lengthwise and thinly sliced into half-moons
- 3 cups baby spinach, loosely packed
- 3 scallions (green tops only), thinly sliced
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, roughly torn
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (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 water, sea salt, black pepper, and dried oregano, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Fold in the torn basil and set aside.
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