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Recipe tags: Egg, Italian, Stove Top, Vegetarian

Breakfasts

Italian Eggs and Peppers

Recipe submitted by the DaVita Dietitian Team.

Portions: 4                            

Serving size: 2/3 cup

Ingredients

• 1/2 cup onion, chopped
• 1 cup green bell pepper, chopped
• 8 eggs (or 2 cups low-cholesterol egg product)
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed chili flakes (optional)
• 1/4 cup fresh basil, chopped

Preparation

1. In a large skillet, cook and stir onion and green pepper in oil until tender.
2. Beat eggs until blended; add black pepper and crushed chili flakes. Pour into skillet with onion and green peppers.
3. Cook over medium heat. As mixture begins to set at bottom and sides, gently lift cooked portion with spatula so the uncooked egg can flow to bottom. Avoid stirring constantly.
4. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. Serve hot with fresh basil on top.

Nutrients per serving (made with eggs)

• Calories: 194
• Protein: 13 g
• Carbohydrate: 5 g
• Fat: 14 g
• Cholesterol: 423 mg
• Sodium: 141 mg
• Potassium: 222 mg
• Phosphorus: 203 mg
• Calcium: 64 mg
• Fiber: 0.8 g

Nutrients per serving (made with egg substitute)

• Calories: 117
• Protein: 13 g
• Carbohydrate: 8 g
• Fat: 4 g
• Cholesterol: 0 mg
• Sodium: 191 mg
• Potassium: 208 mg
• Phosphorus: 98 mg
• Calcium: 51 mg
• Fiber: 0.8 g

Renal and Renal Diabetic Food Choices

• 2 meat
• 1 vegetable, low potassium
• 1 fat 

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