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Recipe tags: Bake, Egg, One dish meal, Vegetarian

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Breakfasts

Egg Pockets

Recipe created by DaVita patient, Wendy, and submitted by DaVita renal dietitian, Sheila from Illinois.

Portions: 4

Serving size: 1

Ingredients

• 1-1/4 teaspoons dry yeast
• 1 cup warm water
• 1 tablespoon oil
• 1 tablespoon sugar
• 1 teaspoon garlic powder
• 2 cups all-purpose white flour
• 3/4 cup egg substitute
• 4 tablespoons cream cheese
• butter-flavored cooking spray

Preparation

1. Dissolve yeast in warm water.
2. Stir in oil, sugar, garlic powder and flour to make soft dough. Place in a greased bowl, cover and set aside. Let rest 5 minutes.
3. Roll dough out to 1/2” thickness. Cut into 4 pieces.
4. Scramble eggs and stir in cream cheese.
5. Place egg mixture onto 1/2 of each piece of dough. Fold dough over, pinching edges; then cut top to vent.
6. Spray top of each pocket with butter-flavored cooking spray.
7. Bake at 350° F for 15 to 20 minutes, until light golden brown.

Nutrients per serving

• Calories: 221
• Protein: 9 g
• Carbohydrates: 25 g
• Fat: 9 g
• Cholesterol: 17 mg
• Sodium: 121 mg
• Potassium: 119 mg
• Phosphorus: 65 mg
• Calcium: 33 mg
• Fiber: 1.0 g

Renal and Renal Diabetic Food Choices

• 1-1/2 starch
• 1 meat
• 1 fat

Carbohydrate Choices

• 1-1/2

Helpful Hints

• Cooled pockets can be frozen for about a week. Warm in the microwave for 30 to 40 seconds.
• Add chopped, fresh  green onion or green pepper to taste, after mixing in cream cheese.
• Other filling suggestions are turkey with chopped, cooked broccoli or turkey with dried cranberries.

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