Candida Diet Friendly Mediterranean Vegetable Frittata
Colorful, satisfying, and packed with vegetables, this skillet dish is the kind of meal that feels indulgent without working against your wellness goals. Zucchini, red bell pepper, and baby spinach get sautéed until golden and tender before being set in a cushion of herb-seasoned eggs — no grains, no added sugars, and nothing that would raise a red flag for anyone managing yeast overgrowth. The Kalamata olives add a briny depth, and torn fresh mozzarella melts into the top just enough to feel luxurious. Finishing with fresh basil keeps everything bright and aromatic. Because the whole thing moves from stovetop to oven in one pan, there's minimal cleanup and maximum payoff for a weeknight dinner or a leisurely weekend brunch. It serves four, so it's easy to share — or to slice and refrigerate for quick, compliant meals throughout 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
- 8 large eggs
- 3 tbsp olive oil, divided
- 1 medium zucchini, halved lengthwise and sliced into half-moons (about 1 ½ cups)
- 1 medium red bell pepper, seeded and diced
- 2 cups baby spinach, loosely packed
- ¼ cup pitted kalamata olives, halved
- 3 oz fresh mozzarella, torn into small pieces
Chef's tipUse the same amount. It works well fresh in dishes like caprese, salads, and skewers. For pizza or baked dishes, choose a dairy-free mozzarella labeled for melting so it softens the way you'd expect. - 2 tbsp fresh basil, thinly sliced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the eggs, dried oregano, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
- 2
Heat 2 tbsp of the olive oil in a 10-inch oven-safe skillet over medium-high heat until shimmering. Add the zucchini and red bell pepper and cook, stirring occasionally, until the vegetables are softened and lightly golden at the edges, 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!