Zucchini Frittata


Serving Size:
1 piece

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


  • 2 medium zucchini
  • 1 medium onion
  • 1/4 cup parsley
  • 1 garlic clove
  • 4 large eggs
  • 1 cup biscuit baking mix
  • 1/2 cup grated parmesan cheese
  • 1/4 cup canola oil
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350° F. Grate the zucchini; chop onion and parsley; mince garlic. Slightly beat the eggs.
  2. In a large bowl combine all ingredients together and mix well.
  3. Pour into a greased 11 x 7-inch pan or a 9-inch cast iron skillet. Bake for 30 to 35 minutes until set and light brown.
  4. Cut into 9 pieces and serve.

Helpful hints

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

Nutrients per serving

Calories 180

Protein 6 g

Carbohydrates 12 g

Fat 12 g

Cholesterol 87 mg

Sodium 287 mg

Potassium 203 mg

Phosphorus 172 mg

Calcium 88 mg

Fiber 1 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 1/2 meat
  • 1/2 starch
  • 1/2 vegetable, low potassium
  • 1 fat

Carbohydrate choices


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