- CKD non-dialysis
- Lower Protein
- 1 pound frozen hash brown potatoes
- 2 ounces cooked lean ham
- 2 tablespoons red bell pepper
- 2 tablespoons green bell pepper
- 2 tablespoons onion
- 4 large eggs
- 1 tablespoon 1% low-fat milk
- 1/8 teaspoon black pepper
- 1/2 cup shredded low-fat cheddar cheese
- Soak hash brown potatoes in a large bowl of water for 4 hours. Drain, rinse and squeeze out excess water. (Skip this step if low potassium is not needed.)
- Preheat the oven to 375° F. Coat 8 muffin tin holes with cooking spray.
- Using a 1/3 cup measure, place hash browns in muffin cups and press potato in the bottom and up the sides of each muffin cup. Spray the hash browns with cooking spray. Place in the oven and cook for 15 minutes and remove from oven. Reduce oven temperature to 350° F.
- Finely chop the ham, peppers and onion. Beat the eggs and milk together in a medium bowl; season with black pepper. Add the ham, peppers, onion and cheese to egg mixture and combine.
- Press partially baked hash browns down firmly with a spoon so that potatoes cover the bottom and sides of each muffin hole. Pour 1/4-cup egg mixture into the center of the 8 muffin cups.
- Return the pan to the oven and cook until potatoes are crisp and golden and the egg mixture is set, about 15 to 20 minutes.
- Remove muffin pan from the oven and let sit about 5 minutes before serving.
- Skip step #1 if you do not need to limit potassium. Soaking the hash brown potatoes helps reduce the potassium level of frittatas from 327 to 165 mg for those who are on a low potassium diet.
- Frittatas make great snack or a quick breakfast.
- Each frittata has only 1 tablespoon of cheese to help keep phosphorus content low.
Nutrients per serving
Protein 8 g
Carbohydrates 11 g
Fat 4 g
Cholesterol 101 mg
Sodium 115 mg
Potassium 162 mg
Phosphorus 134 mg
Calcium 53 mg
Fiber 1.0 g
Renal and renal diabetic food choices
- 1 meat
- 1/2 starch
- 1 vegetable, low potassium
Submitted by: DaVita renal dietitian Kimberly from Virginia.
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