Print Portions:
2
Serving
Size:
1/2 omelet
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
- Gluten-free
Ingredients
- 1 tablespoon butter
- 1 tablespoon canola oil
- 2 tablespoons red bell pepper, chopped
- 2 tablespoons orange bell pepper, chopped
- 2 tablespoons green onion, chopped
- 2 tablespoons fresh mushrooms, sliced
- 1 teaspoon garlic, chopped
- 2 large eggs
- 2 large egg whites
- 4 tablespoon 1% low-fat milk
- 1/8 teaspoon ground cumin
- 1/8 teaspoon pepper
Preparation
- Sauté vegetables with garlic in butter/oil mixture until crisp-tender.
- Whip eggs, egg whites and milk until light and fluffy. Mix in cumin and pepper.
- Pour egg mixture over sautéed vegetables.
- Reduce heat and cover for 1 to 2 minutes. Uncover and lift edges of omelet, allowing uncooked egg to run to the bottom of the pan.
- After egg is completely cooked, fold omelet over in pan.
- Divide omelet into 2 portions and serve immediately.
- Garnish with green onion and a mushroom slice.
Helpful hints
- Serve omelet with a bagel, cream cheese, fresh mixed berries and hot tea.Â
- For a lower fat omelet, sauté vegetables in a nonstick skillet using cooking spray instead of oil and butter.
Submitted by: ²ÝÝ®ÊÓƵ dietitian Janie from Illinois.
Nutrients per serving
Calories 226
Protein 12 g
Carbohydrates 4 g
Fat 1 g
Cholesterol 203 mg
Sodium 187 mg
Potassium 247 mg
Phosphorus 148 mg
Calcium 81 mg
Fiber 1.0 g
Kidney and kidney diabetic food choices
- 1-1/2 meat
- 1/2 vegetable, low potassium
- 2 fat
Carbohydrate choices
0
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