Candida Diet Friendly Salmon & Dill Frittata
Eggs, flaked salmon, wilted spinach, and fragrant fresh dill come together in a skillet frittata that feels genuinely special without requiring much effort. It serves four and comes together in under half an hour, making it a realistic weeknight option rather than a weekend-only project. Every ingredient here is clean and straightforward — no vinegars, no added sugars, no fermented or processed components that can be tricky to avoid when you're keeping yeast and fungal overgrowth in check. The scallion greens add a mild, savory bite without the fructan load of the white bulb, and the fresh mozzarella melts into golden, lacy patches under the broiler for a finish that looks far more impressive than the effort involved. Wilting the spinach before adding the eggs ensures no watery pooling, so every slice holds together cleanly when you cut it into wedges. Fresh dill does a lot of heavy lifting here — it's bright, slightly grassy, and pairs beautifully with salmon in a way that makes the whole dish taste like something from a proper brunch menu. Leftovers reheat well, which means one cook session can cover more than one meal.
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Learn more →Ingredients
4 servings
- 8 large eggs
- ¼ cup water
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 3 scallions, green tops only, thinly sliced
- 2 cups baby spinach, roughly chopped
- 6 oz cooked salmon, flaked into bite-sized pieces
- 3 tbsp fresh dill, roughly chopped
- 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.
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the broiler to high. In a mixing bowl, whisk together the eggs, water, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
- 2
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 1–2 minutes.
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