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Recipe tags: Egg, Stove Top, Vegetarian

Breakfasts

Omelet with Summer Vegetables

Recipe submitted by DaVita dietitian Phyllis from Michigan.

Yield:  1 portion

Serving size:  1 omelet

Ingredients

• nonstick cooking spray
• 1/4 cup frozen whole-kernel corn, thawed
• 1/3 cup chopped zucchini
• 3 tablespoons chopped green onions
• 2 tablespoons water
• 1/4 teaspoon black pepper or 1/4 teaspoon Extra Spicy Mrs. Dash®
• 2 large egg whites
• 1 whole large egg
• 1 ounce shredded low fat sharp cheddar cheese

Preparation

1. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini and onions to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.
2. Heat a 10” nonstick skillet over medium-high heat. Combine water, pepper (or Mrs. Dash®), egg whites and egg in a bowl, stirring well with a whisk.
3. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of the omelet with a spatula, tilting the pan to allow uncooked egg mixture to come into contact with the pan.
4. Spoon vegetable mixture onto half of omelet, sprinkle cheese over vegetable mixture. Loosen omelet with a spatula and fold in half. Cook 2 minutes more or until cheese melts. Carefully slide omelet onto a plate.

Nutrients per serving

• Calories: 187
• Protein: 22 g
• Carbohydrates: 12 g
• Fat: 6 g
• Cholesterol: 215 mg
• Sodium: 270 mg
• Potassium: 352 mg
• Phosphorus: 218 mg
• Calcium: 165 mg
• Fiber: 2.2 g

Renal and Renal Diabetic Food Choices

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

Helpful Hints

• For those following a CKD Non-dialysis diet: This higher protein recipe may be appropriate for your diet if the portion size were adjusted to reduce protein content. Adjustments should be based on your individual protein prescription. Check with your dietitian if you are unsure.

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