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Breakfasts

The Spicy Frittata

Recipe submitted by DaVita renal dietitian Michelle, and renal intern Marta, from Washington.

Portions: 4

Serving size: 3/4 cup

Ingredients

• 2 whole large eggs
• 4 egg whites
• pinch of turmeric
• 1/4 teaspoon salt
• black pepper to taste
• 1 tablespoon chicken or vegetable broth
• 1⁄2 cup onion, chopped fine
• 3 medium garlic cloves, chopped
• 2 cups zucchini, thinly sliced
• 1⁄2 of 4-ounce can green chilies, chopped
• 1 small tomato, chopped with excess pulp removed
• 2 tablespoons cilantro, chopped

Preparation

1. Beat together eggs, egg whites, turmeric, salt and pepper to taste. Set aside.
2. Heat 1 tablespoon broth in a 10” or 12” stainless steel skillet.
3. Add onion, garlic, zucchini and green chilies. Sauté for about three minutes, stirring frequently.
4. Add tomato and cilantro.
5. Pour egg mixture over vegetables. Turn heat to low, cover and cook for about 10 minutes, checking periodically to see if eggs are firm.
6. When done, run a rubber spatula around edge of frittata, cut into four wedges and serve.

Nutrients per serving

• Calories: 87
• Protein: 8 g
• Carbohydrate: 7 g
• Fat: 3 g
• Cholesterol: 106 mg
• Sodium: 256 mg
• Potassium: 360 mg
• Phosphorus: 96 mg
• Calcium: 38 mg
• Fiber: 2.3 g

Renal and Renal Diabetic Food Choices

• 1 meat
• 1-1/2 vegetable, medium potassium

Carbohydrate Choices

• 1/2

Helpful Hints

• Use a pan no more than 12” in diameter, otherwise vegetables get too spread out and will overcook.
• Have ingredients ready before cooking, otherwise, the zucchini will overcook, release water and dilute the flavor.
• Check the firmness of eggs after 5 to 6 minutes to make sure they cook to perfection. Eggs won't be very fluffy because of using more egg whites than yolks, but it helps to beat them well right before pouring over vegetables.

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