![Frittata Basil Spaghetti](/-/media/davita/project/kidneycare/recipe-images/new/f/frittatabasilspaghetti_3_1.jpg?mw=1200&mh=400&hash=5a5fa55d72739f6cbeb59d5bb981548269e746db)
![](/assets/images/icon-recipe-details-portions.png)
Portions:
4
![](/assets/images/icon-recipe-details-serving-size.png)
Serving
Size:
1 wedge
![](/assets/images/icon-recipe-details-diet-types.png)
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Vegetarian
Ingredients
- 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
Preparation
- Chop green onion and basil; set aside.
- 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.
- 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.
- Cut the frittata into 4 wedges and serve.
Helpful hints
- Top with 1/4 cup delicious Roasted Red Pepper Tomato Sauce from the DaVita.com 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.
Submitted by: renal dietitian Donna from California.
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
2
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