Zucchini Mushroom Frittata
This zucchini mushroom frittata is the perfect combination of fresh zucchini, savory mushrooms, and creamy mozzarella, all baked into a light, fluffy dish. It's a simple yet satisfying meal that’s great for breakfast, brunch, or even a quick weeknight dinner. Plus, this recipe is ideal for those managing chronic kidney disease (CKD) as it’s low in sodium and packed with fresh vegetables.
As a Registered Dietitian with over 25 years of experience, I am dedicated to providing reliable, evidence-based guidance on managing chronic health conditions, including CKD. Inspired by my own family's journey with a CKD diet, I focus on creating simple, nutritious recipes that are tailored to the unique needs of those with kidney disease. Every recipe and tip on this site is designed to be clear, trustworthy, and grounded in the latest nutritional science.
This zucchini frittata is a great choice for those managing CKD, as it’s low in sodium and uses fresh, kidney-friendly ingredients like zucchini and mushrooms. The recipe avoids high-potassium ingredients, while the eggs and mozzarella provide a good source of protein without overloading the kidneys. By balancing flavors and nutrients, this dish aligns with CKD dietary guidelines while still being flavorful and satisfying.
For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.
If you are looking for other kidney friendly breakfast foods, you might try our low sodium Frittata, a tasty and light frittata, or our salmon omelette that is packed with protein and omega-3s which are healthier for people with CKD.
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Ingredients for the Frittata Recipe with Zucchini
The ingredients for this zucchini frittata come together to create a balanced, flavorful dish. Fresh vegetables, protein-packed eggs, and creamy mozzarella make this recipe both nutritious and satisfying.
- Zucchini – Adds a mild, fresh flavor and keeps the frittata light, while also providing moisture (which is removed during preparation).
- Unsalted Butter – Used to sauté the vegetables, adding richness without extra sodium.
- Onion – Adds a sweet, aromatic flavor that complements the zucchini and mushrooms.
- Fresh Mushrooms – Bring an earthy, savory taste that balances the lighter flavors of zucchini.
- Black Pepper – Adds a hint of spice to enhance the overall flavor profile.
- Garlic – Infuses the dish with a subtle pungency that elevates the other ingredients.
- Eggs – Form the base of the frittata, providing protein and structure.
- Heavy Cream – Makes the frittata creamy and tender, with a smooth texture.
- Mozzarella Cheese – Adds a gooey, melty texture and mild cheesy flavor to the frittata.
See recipe card for quantities.
Instructions
Making this easy frittata with zucchini is straightforward and quick. With a few simple steps, you’ll have a delicious, fluffy frittata ready to enjoy.
- Grate the zucchini using a food processor or a box grate. Place the grated zucchini on top of a couple layers of paper towels and press to absorb moisture. Do this several times to ensure as much moisture is removed as possible.
3. In a 10 inch cast iron skillet (or oven proof skillet), melt the butter over medium heat. Add the onion, mushrooms, and zucchini and cook for 7-8 minutes. You should stir it occasionally to ensure it gets thoroughly cooked.
4. While the zucchini and onion mixture cooks, in another bowl whisk together the eggs, heavy cream, garlic, and black pepper.
5. Once the zucchini is cooked, remove it from heat and let it cool 5 minutes. Add it to the egg mixture with the mozzarella cheese and stir to combine thoroughly.
6. Pour the frittata mixture into the cast iron skillet (same pan you cooked the zucchini in), then place in the oven and bake for 25-30 minutes until set.
7. Remove from the oven and cut into 6 servings. The handle will be very hot for a while so be cautious when cutting the slices.
Hint: Let the vegetable mixture cool slightly before adding it to the eggs to avoid curdling.
Variations for Frittata Zucchini Recipe
These CKD-friendly variations allow you to customize this zucchini frittata recipe while keeping it aligned with kidney-friendly dietary needs. By swapping certain ingredients, you can reduce sodium and phosphorus levels without sacrificing flavor. Whether you prefer lighter options or need to manage potassium intake, these simple adjustments help create a delicious and suitable meal for those with CKD.
- Swap the mozzarella for low-sodium ricotta to reduce salt content.
- Add spinach for extra fiber and nutrients without increasing potassium levels.
- Use egg whites instead of whole eggs for a lighter option that reduces phosphorus intake.
Storage
Refrigeration: Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Freezing: You can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag. Reheat directly from frozen in the oven for best results.
Reheating: To maintain the frittata’s texture, reheat in the oven at 350°F until warmed through, rather than using the microwave.
Top Tip
To test doneness, gently shake the skillet—the center should be set but still slightly jiggly.
FAQs about Mushroom Frittata Zucchini Recipe
Yes, but thaw it and squeeze out as much moisture as possible before cooking to avoid a watery frittata.
Yes, substitute the heavy cream with a non-dairy creamer and use a dairy-free cheese.
You can use bell peppers or spinach as a CKD-friendly option.
Related Zucchini Frittata Recipes
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Pairing with a Zucchini Frittata
These are my favorite dishes to serve with Frittata with Zucchini:
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PrintMushroom Frittata Zucchini
This zucchini mushroom frittata is a light, savory dish that's perfect for breakfast or brunch, with fresh veggies and creamy mozzarella. It’s low in sodium and easily adaptable for a CKD-friendly diet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Oven and Stove Top
- Cuisine: American
- Diet: Low Salt
Ingredients
1 pound zucchini (about 2 small zucchini)
2 tablespoon unsalted butter
¼ cup finely diced onion
½ cup fresh mushrooms, chopped
½ teaspoon black pepper
1 tablespoon garlic
8 large eggs
⅓ cup heavy cream
½ cup mozzarella cheese shredded
Instructions
1. Preheat the oven to 325'F
2. Grate the zucchini using a food processor or a box grate. Place the grated zucchini on top of a couple layers of paper towels and press to absorb moisture. Do this several times to ensure as much moisture is removed as possible.
3. In a 10 inch cast iron skillet (or oven proof skillet), melt the butter over medium heat. Add the onion, mushrooms, and zucchini and cook for 7-8 minutes. You should stir it occasionally to ensure it gets thoroughly cooked.
4. While the zucchini and onion mixture cooks, in another bowl whisk together the eggs, heavy cream, garlic, and black pepper.
5. Once the zucchini is cooked, remove it from heat and let it cool 5 minutes. Add it to the egg mixture with the mozzarella cheese and stir to combine thoroughly.
6. Pour the frittata mixture into the cast iron skillet (same pan you cooked the zucchini in), then place in the oven and bake for 25-30 minutes until set.
7. Remove from the oven and cut into 6 servings. The handle will be very hot for a while so be cautious when cutting the slices.
