Candida Diet Friendly Fennel and Kale Egg Bake
Caramelized fennel, wilted lacinato kale, and garlicky heat come together under a blanket of melted fresh mozzarella in this deeply satisfying skillet bake that feels equally at home on a weekend brunch table or a quiet weeknight dinner. The egg custard gets its richness from full-fat coconut milk rather than cream or conventional dairy fillers, keeping the base clean and free from the sugars and additives that can make eating this way feel restrictive. A small splash of apple cider vinegar brightens the whole dish and supports the gut-friendly approach that makes this kind of cooking so worthwhile. Fennel is a genuinely underrated vegetable — once it softens and turns golden in olive oil, it loses its raw anise edge and becomes almost sweet and silky, which pairs beautifully with the earthy bitterness of the kale. Everything comes together in a single oven-safe skillet, so cleanup is minimal and the presentation is naturally impressive. With six eggs and four ounces of fresh mozzarella, this bake serves four people generously and holds up well if you need to reheat a portion the next morning.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium fennel bulb, halved, cored, and thinly sliced
- 3 cups lacinato kale, stems removed and leaves roughly chopped
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 6 large eggs
- ¼ cup full-fat coconut milk
- 1 tsp apple cider vinegar
- ½ tsp dried thyme
- 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.
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium heat until shimmering.
- 2
Add the sliced fennel and cook, stirring occasionally, until softened and lightly golden at the edges, about 8–10 minutes.
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