Frittata with Asparagus and Fresh Dill: A Delicious Recipe for Candida Diet

Content reviewed by Donna Gates
Written by Body Ecology on May 7th, 2024

frittata with asparagus and dill

the body ecology dietFrittatas are a versatile and delicious dish that can be enjoyed for any meal, whether it’s for breakfast, lunch, or dinner. This Frittata with Asparagus and Fresh Dill will guarantee you a delicious meal and even a suitable food for those following a candida diet. The ingredients of this frittata provides a range of health benefits that can be a great addition to your candida-friendly meal plan.

The ingredients used in this frittata recipe are known for their anti-inflammatory and antifungal properties, making it an ideal dish for individuals with candida overgrowth. Asparagus is rich in antioxidants and fiber, which can help support a healthy gut environment. Fresh dill adds a burst of flavor and contains antimicrobial properties that can help combat candida. Additionally, the use of coconut oil or ghee provides healthy fats that are beneficial for gut health, it is also low in sugar and do not promote yeast growth. The use of Celtic sea salt, cayenne pepper, and paprika adds flavor without adding sugar or yeast-promoting ingredients.



4 tablespoons coconut oil or ghee
1 large onion, diced
3 large carrots, shredded
8 ounces zucchini, shredded
8 ounces yellow summer squash, shredded
1 large turnip, shredded
1 bunch asparagus, cooked and cut to
1⁄2-inch pieces
4 large eggs
1 teaspoon Celtic sea salt
1⁄4 teaspoon cayenne pepper
2 tablespoons fresh dill
1 teaspoon paprika


  1. Preheat oven to 350 degrees.
  2. Warm 2 tablespoons of coconut oil or ghee in a skillet and add onions. Sauté onions over medium-low heat until softened and translucent, about 7 minutes. Transfer to a bowl. Allow to cool and add carrots.
  3. Place asparagus, zucchini, squash and turnip in a large strainer. Squeeze out excess water and add to the bowl of vegetables. Combine with eggs, salt, cayenne pepper, dill and paprika.
  4. Brush a baking dish (or individual dishes or ramekins) with remaining coconut oil or ghee. Heat the dish in the oven for 5 minutes and then pour the egg mixture into the hot dish.
  5. Set dish into a deeper baking dish and fill pan halfway with very hot water. Bake 30 minutes or until top is browned and eggs are set.

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