Candida Diet Friendly Cilantro-Lime Breakfast Frittata
Bright, veggie-packed, and finished with a squeeze of fresh lime, this skillet frittata is the kind of breakfast that actually keeps you full and satisfied without any of the usual morning compromises. Eating to manage candida overgrowth can make breakfast feel like the hardest meal of the day — so many convenient options are loaded with sugar, refined grains, or fermented ingredients that are better avoided. This one sidesteps all of that by building its flavor entirely from whole eggs, fresh vegetables, and clean spices. Coconut milk whisked into the egg base adds a subtle richness without dairy, while red bell pepper, zucchini, and cumin bring color and warmth to every bite. The scallion greens and optional jalapeño layer in just enough savory heat to make this feel like a real, satisfying meal rather than a compromise. A generous scatter of fresh cilantro and a few lime wedges at the end lift the whole thing with brightness that makes it feel anything but restrictive. At four wedges per skillet, it's easy to meal-prep on a Sunday and reheat through the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the egg base
- 8 large eggs
- ¼ cup full-fat coconut milk
- ½ tsp sea salt
- ¼ tsp black pepper
For the vegetables
- 2 tbsp olive oil
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 4 scallions, green tops only, thinly sliced
- 1 jalapeño, seeded and finely diced (optional)
- ½ tsp ground cumin
For finishing
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- 1
Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, coconut milk, sea salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute. Set aside.
- 2
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and the edges begin to color, about 6–7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!