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Recipe tags: Egg, Stove Top, Vegetarian

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Breakfasts

Mushroom & Red Pepper Omelet

Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California.

Yield: 2 portions                                

Serving size:  1/2 omelet

Ingredients

• 2 teaspoons butter or margarine, divided
• 1/2 cup raw mushroom pieces, diced
• 2 tablespoons onion, diced
• 1/4 cup canned or bottled sweet red peppers, diced
• 3 large eggs or 3/4 cup low cholesterol egg substitute
• 1 teaspoon Worcestershire sauce
• 2 tablespoons whipped cream cheese
• 1/4 teaspoon black pepper

Preparation

1. Melt 1 teaspoon butter or margarine in a skillet over medium heat.  Add mushrooms and onion; sauté 5 minutes until onion is tender.  Stir in diced red pepper.  Remove vegetables from skillet and set aside.
2. Melt 1 teaspoon butter or margarine in the skillet.  Beat eggs, add Worcestershire sauce and cook over medium heat. 
3. When eggs are partially cooked, top with vegetable mixture.  Place dollops of whipped cream cheese over vegetables. Continue cooking until eggs are set.
4. Remove from heat and fold omelet in half.  Sprinkle with pepper. Divide into two portions and serve.

Helpful hints

• Sautéed onion will appear transparent but not brown when cooked.
• Compare sodium content on bottled or canned red peppers.
• Cook the omelet evenly by shaking the pan and gently lifting edges to allow uncooked egg to run underneath cooked egg.
• Reduce fat and cholesterol by using nonstick cooking spray or a nonstick skillet, trans-fat free margarine instead of butter and low cholesterol egg product instead of whole eggs.

Nutrients per serving

• Calories: 199
• Protein: 11 g
• Carbohydrate: 4 g
• Fat: 15 g
• Cholesterol: 341 mg (24 mg with low cholesterol egg product)
• Sodium: 276 mg
• Potassium: 228 mg
• Phosphorus: 167 mg
• Calcium: 55 mg
• Fiber: .6 g

Renal and Renal Diabetic Food Choices

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

What's everyone saying?

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

  Gail D. says:

This is a great recipe for making breakfast more interesting. Tasty.

Reviewed: Apr. 18, 2009, 3:32 PM  -  Inappropriate review?   

  Doris M. says:

don't like peppers and mushrooms or onions, is there any other kind of omelet i can make?

Reviewed: Feb. 19, 2009, 9:15 AM  -  Inappropriate review?   

  Lori L. says:

I've been taking care of my mother for 5 1/2 yrs.now and I do not allow Mom to have anything that has been processed, colored, additives or anything that is not natural. I also do not allow her to have any proteins other than simple proteins like fresh spinach, beans and nuts.So, I would not recommend the egg substitute in this recipe. There is also too much protein, sodium, cholesterol, potassium and phosphorus in this recipe for my mother's renal failure diet. What I would do is, I'd grill or saute the fresh vegetables in some extra virgin olive oil and serve it with some grilled herbed whole wheat toast. My recipe would give better nutrition than this one above. Moderator note: You could also use egg whites instead of whole eggs or egg substitute. People following a low protein diet need to consume at least 50% of their protein from high biological value protein sources to insure they are getting all the essential amino acids. Egg white contains all of the essential amino acids.

Reviewed: Jan. 10, 2009, 7:07 AM  -  Inappropriate review?   

  PURUSHOTAM K. says:

VERY GOOD

Reviewed: May. 21, 2008, 12:51 PM  -  Inappropriate review?   

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