These flavorful frittatas can be made ahead; just reheat in the microwave for a quick breakfast, snack or appetizer.
Diets: Dialysis, early stages of CKD, diabetes
Download printable version of recipe.
What you need:
12 eggs
⅓ cup red bell pepper, diced
⅓ cup zucchini, diced
⅓ cup broccoli, chopped
23 tbsp fresh basil, chopped
¼ cup shredded cheese
¼ tsp pepper
½ tsp Mrs. Dash or other salt-free seasoning of your choice
To make the frittatas:
1Preheat oven to 375 degrees.
2Grease a 12-cup muffin tin with oil.
3In a medium bowl, combine red bell pepper, zucchini, broccoli, and basil.
4In a large bowl, whisk together eggs, pepper, salt free seasoning, and cheese. Combine all ingredients together.
5Using a measuring cup fill muffin cups with egg mixture (about 1/4 to 1/3 cup in each cup).
6Bake the egg muffins for 18 to 20 minutes or until eggs are set in the middle.
7Muffins can be stored in an airtight container in the fridge for up to 5 days.
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
What you need:
12 eggs
⅓ cup red bell pepper, diced
⅓ cup zucchini, diced
⅓ cup broccoli, chopped
23 tbsp fresh basil, chopped
¼ cup shredded cheese
¼ tsp pepper
½ tsp Mrs. Dash or other salt-free seasoning of your choice
Directions
To make the frittatas:
1Preheat oven to 375 degrees.
2Grease a 12-cup muffin tin with oil.
3In a medium bowl, combine red bell pepper, zucchini, broccoli, and basil.
4In a large bowl, whisk together eggs, pepper, salt free seasoning, and cheese. Combine all ingredients together.
5Using a measuring cup fill muffin cups with egg mixture (about 1/4 to 1/3 cup in each cup).
6Bake the egg muffins for 18 to 20 minutes or until eggs are set in the middle.
7Muffins can be stored in an airtight container in the fridge for up to 5 days.
