Frittata Basil Spaghetti


Serving Size:
1 wedge

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian


  • 1/3 cup green onion
  • 2 tablespoons fresh basil 
  • 2-1/2 cups whole wheat spaghetti, cooked
  • 1/3 cup 1% low fat milk
  • 4 large eggs
  • 2 large egg whites
  • 1/4 teaspoon black pepper
  • 2 ounces mozzarella cheese


  1. Chop green onion and basil; set aside.
  2. Coat a medium non-stick skillet with 2 teaspoons olive oil. Spread cooked spaghetti noodles evenly in skillet and cook over medium heat for 2 minutes.
  3. Whisk milk, eggs, egg whites and black pepper together in a bowl. Gently pour over pasta. Sprinkle the top of the frittata with cheese, green onions and basil. Cover and cook for approximately 8 minutes until set.
  4. Cut the frittata into 4 wedges and serve. 

Helpful hints

  • Top with 1/4 cup delicious Roasted Red Pepper Tomato Sauce from the recipe collection.
  • Substitute refined spaghetti for whole wheat if preferred.
  • Note to dietitians:  This is a great recipe idea to serve at food sampling events. Double the recipe and cook in an electric skillet. Pre-cook/prep the pasta and sauce. Place a basil plant on the table for aroma and to demonstrate use of fresh herbs.

Nutrients per serving

Calories 271

Protein 17 g

Carbohydrates 26 g

Fat 11 g

Cholesterol 196 mg

Sodium 208 mg

Potassium 212 mg

Phosphorus 279 mg

Calcium 178 mg

Fiber 3.1 g

Kidney and kidney diabetic food choices

  • 1-1/2 meat
  • 2 starch
  • 1-1/2 fat 

Carbohydrate choices


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