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Recipes

Spinach Ricotta Frittata

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1/6th of the frittata

Nutrient Analysis

  • Calories: 220
  • Protein: 16g
  • Carbohydrates: 6g
  • Fibre: .7g
  • Total Fat: 15g
  • Sodium: 174mg
  • Phosphorus: 203mg
  • Potassium: 255mg

Renal and Diabetic Exchanges

2 protein
1/2 vegetable

Ingredients

10 Omega 3 eggs
1 cup ricotta cheese
1 tbsp fresh herbs, chopped
1 tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
2 cups of raw spinach

Directions

Preheat the oven to 350° F.
Saute the onion and garlic in olive oil in a non-stick, oven safe pan.
Add spinach and saute until the spinach wilts.
Mix the eggs, ricotta cheese and fresh herbs together.
Add the egg mixture to the pan.
Finish cooking the frittata in the oven (approximately 10 minutes or until the top sets completely).
Serve warm.

Spinach Ricotta Frittata, 2.7 out of 5 based on 11 ratings

Reviews

Reviewed on by

I was told not to serve cooked spinach because it is high potassium. Is it just in the measuring that there is a problem? I know that spinach is denser cooked, but is that why it’s on the “don’t use” list? Could I use a bit of cooked spinach to make this? Can I use spinach as long as I measure it raw?
Is the same true of mushrooms? If they are measured raw, can they then be cooked in a soup or omelette?
Is this also true of zucchini? If I measure them raw, can I then use them in soup safely?

    Reviewed on by

    Hi Joan,

    I’ve reached out to our dietitian team and will get back to you with an answer as soon as possible!

    Thanks for using our site!

      Reviewed on by

      Hi Joan,

      Here’s what our team of dietitians had to say: Spinach, mushrooms as well as zucchinis cooked are in the list to be avoided because we tend to consume them a lot because they lose a lot of volume in the cooking. But you can eat them as long as you measure the portions recommended for you before the cooking and then you can cook them.

      Thanks for using the site!

      – Kidney Community Kitchen team