Print Portions:
1
Serving
Size:
1 omelet
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Gluten-free
- Lower Protein
Ingredients
- 1 teaspoon canola oil
- 2 tablespoons onion, diced
- 2 tablespoons fresh green bell pepper, diced
- 2 tablespoons frozen, shredded hash browns
- 1Ìý±ð²µ²µ
- 2 egg whites
- 2 tablespoons soy milk
- 2 sprigs fresh parsley
Preparation
- Heat oil in a skillet over medium heat. Add diced onion and green pepper. Sauté for 2 minutes.
- Add hash browns and cook for 5 minutes.
- Beat eggs with soy milk or nondairy creamer.
- Pour egg mixture into a separate nonstick pan and cook on medium heat until the omelet firms up.
- Place the hash brown mixture in the middle of the omelet surface and loosen both sides of the omelet with a spatula, then roll it over onto a serving plate.
- Garnish with parsley sprigs and add spices of your choice.
Helpful hints
- Check with your dietitian for recommended soy milk or nondairy creamer to use. Brands vary greatly in potassium and phosphorus content.
-  Use milk substitute of choice instead of soy milk if desired.
Submitted by: ²ÝÝ®ÊÓƵ dietitian Ester from Florida.
Nutrients per serving
Calories 228
Protein 15 g
Carbohydrates 12 g
Fat 13 g
Cholesterol 165 mg
Sodium 180 mg
Potassium 307 mg
Phosphorus 128 mg
Calcium 38 mg
Fiber 0.9 g
Kidney and kidney diabetic food choices
- 2 meat
- 1/2 starch
- 1/2 vegetable, medium potassium
- 1 fat
Carbohydrate choices
1
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