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Recipe Tags

Bake Budget Italian Vegetarian

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Nutrients per serving

  • Calories  230
  • Protein  6 g
  • Carbohydrates  11 g
  • Fat  18 g
  • Cholesterol  98 mg
  • Sodium  260 mg
  • Potassium  198 mg
  • Phosphorus  107 mg
  • Calcium  92 mg
  • Fiber  1.1 g

Breakfast & brunch

Zucchini Frittata

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita dietitian Jessie from California.

Portions: 9     Serving size: 3-2/3” x 2-1/3” piece

Ingredients

  • 1/4 cup parsley, chopped
  • 3 cups zucchini, grated
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup canola oil
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried marjoram
  • 4 large eggs (slightly beaten)
  • 1 cup Bisquick® baking mix
  • pepper to taste

Preparation

  1. Preheat oven to 350° F.
  2. In a large bowl combine all ingredients together and mix well.
  3. Pour into a greased 11” by 7” pan.  Bake for 30-35 minutes until set and light brown.
  4. Cut into 9 pieces and serve. 

Renal and renal diabetic food choices

  • 1/2 meat
  • 1/2 starch
  • 1 vegetable, medium potassium
  • 3 fat

Carbohydrate choices

1

Helpful hints

  • Leftovers still taste great the next day! Refrigerate and reheat in the oven or microwave.
  • Good hot or cold!!
 

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