Candida Diet Friendly Lemon Garlic Egg & Greens Frittata
Bright, garlicky, and packed with leafy greens, this frittata is the kind of satisfying meal that makes clean eating feel genuinely exciting rather than like a compromise. The egg base gets whisked with fresh lemon zest and juice, giving every bite a lift that keeps the whole dish from feeling heavy or bland. Garlic-infused olive oil does the heavy lifting on flavor without relying on raw garlic, which can be tricky to navigate on a candida-conscious plan. Kale and baby spinach wilt down into a tender, vibrant layer beneath the eggs, so you're getting serious nutrition in every wedge. The scallion greens add a mild oniony note that rounds everything out beautifully. It moves from stovetop to oven in one skillet, which means minimal cleanup and a perfectly set, lightly golden top every time. Serve it straight from the pan with a squeeze of lemon and you've got a meal that feels restaurant-worthy with almost no effort.
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Learn more →Ingredients
4 servings
- 8 large eggs
- 3 tbsp garlic-infused olive oil, divided
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 3 cups baby spinach, loosely packed
- 1 cup kale, stems removed, leaves thinly sliced
- 4 scallions (green tops only), thinly sliced
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the oven to 375°F (190°C).
- 2
In a large mixing bowl, whisk together the eggs, lemon zest, lemon juice, salt, and black pepper until the yolks and whites are fully combined and the mixture is slightly frothy, about 1 minute. Stir in the parsley and set aside.
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