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Recipe tags: Easy, Egg, Quick, Stove Top, Vegetarian

Breakfasts

Confetti Omelet

Recipe submitted by DaVita dietitian Janie from Illinois.

Portions:  2

Serving size:  1/2 omelet

Ingredients

• 1 tablespoon margarine
• 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
• 1 cup low-cholesterol egg product
• 4 tablespoon liquid nondairy creamer
• 1/8 teaspoon ground cumin
• 1/8 teaspoon pepper

Preparation

1. Sauté vegetables with garlic in margarine/oil mixture until crisp-tender.
2. Whip egg product and nondairy creamer until light and fluffy.  Mix in cumin and pepper.
3. Pour egg mixture over sautéed vegetables.
4. 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.
5. After egg is completely cooked, fold omelet over in pan.
6. Divide omelet into 2 portions and serve immediately. 
7. Garnish with green onion and a mushroom slice. 

Nutrients per serving

• Calories: 210
• Protein: 11 g
• Carbohydrate: 6 g
• Fat: 16 g
• Cholesterol: 0 mg
• Sodium: 220 mg
• Potassium: 196 mg
• Phosphorus: 42 mg
• Calcium: 56 mg
• Fiber: 0.5 g

Renal and Renal Diabetic Food Choices

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

Carbohydrate Choices

• 1/2 

Helpful Hints

• Serve omelet with a bagel, cream cheese, fresh mixed berries and hot tea. 
• For a lower fat omelet, sauté vegetables in a nonstick skillet using cooking spray instead of oil and margarine.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Jason W. says:

Yum. I loved this recipe. Good omelet.

Reviewed: May. 05, 2008, 9:12 AM  -  Inappropriate review?   

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