Oven Omelette (with veggies and/ or bacon)

Serves 1-2 people

Prep: 3 minutes

Time to make: 15-20 minutes



Super quick to make & much less chance of burning, than on the hob — it’s set & forget!

Don’t have the patience to wait for broccoli to steam, nor the energy to multi-task?

No problem, you can further simplify this dish by using only leek as vegetable ingredient. It’s the least fussy veg to make – just wash and chop. Done.

Eggs are very acidic. It’s much better for you not to eat them on their own or with more acidic foods like so many people do (think bacon & egg sanis!) but instead add lots of lightly steamed, cooked or baked vegetables or a salad — your digestive system and skin will thank you for it. 


  • 6-7 medium broccoli florets.
  • half a red ramiro pepper (or bell pepper) sliced into thin rings
  • 2-3 eggs
  • sea salt and freshly ground black pepper to taste


4 rashers of bacon or 1-2 handful of pine nuts

You can also substitute the pine nuts for sunflower or pumpkin seeds (ideally pre-soaked overnight to make them easier to digest).

Here’s how you make it:

  • Steam the broccoli for 3-4 minutes.
  • Meanwhile either grill and chop the bacon or roast the pine nuts in a frying pan over a low heat, stirring constantly, careful not to burn them. Put aside.
  • Then simply whisk 2-3 eggs with a little salt, black pepper, and add the veggies (+ bacon).
  • Put them straight into a greased pie form and pour the eggs on top. Close the lid over it or cover with foil to prevent burning.
  • Bake for 15 to 20 minutes at 350F (177 C) Gas 4 until solid in the centre. You can take the lid off for the last few minutes to crisp the topping up a bit if you like.
  • I like to sprinkle some of the pine nuts on the omelette directly before serving, mixed with a little sea salt or Himalayan pink salt.

Serve with a side salad and enjoy!

Storage Tips:

P.S. You can store any leftover pine nuts in a small ramekin in the fridge to nibble on — super tasty! If you sprinkle them all on they can quickly get soggy and go mouldy (which is of course bad news for people with Candida issues). So unless you are planning to demolish the whole omelette in one go I’d reserve some pine nuts for later. You can also make a mean pesto with it.

Omelette leftovers keep well in the fridge for a day without a problem. Just heat them up in a small frying pan, under the grill or in the oven – et voila, ready is your candida diet friendly snack!

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