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Bagel with Egg and Salmon
Diet Types:
Portions: 1
Serving Size: 1/2 bagel with 1 egg and 1 ounce salmon
Ingredients
- 1/2 bagel
- 1 tablespoon cream cheese
- 1 tablespoon scallions
- 1/2 teaspoon fresh dill
- 2 fresh basil leaves
- 1 slice tomato
- 4 pieces arugula
- 1 large egg
- 1 ounce cooked salmon
Nutrients per serving
Calories 318
Protein 19 g
Carbohydrates 29 g
Fat 14 g
Cholesterol 218 mg
Sodium 378 mg
Potassium 338 mg
Phosphorus 270 mg
Calcium 77 mg
Fiber 2.6 g
Preparation
- Slice the bagel in half and toast one half in a toaster or oven.
- Chop the scallions, dill and basil leaves. Mix with the cream cheese.
- Spread cream cheese mixture on the toasted bagel half then top with arugula and tomato slice.
- Heat a frying pan, spray with nonstick spray and scramble the egg.
- Reheat the salmon in the same frying pan while egg is cooking.
- Place the egg and salmon on top of the tomato slice. Enjoy!
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Renal and renal diabetic food choices
- 2 meat
- 2 starch
- 1/2 low-potassium vegetable
Carbohydrate choices
2Helpful hints
- This is a great way to use up leftover salmon the day after cooking.
- Bagel choices include plain, egg, rye, pumpernickel, onion or wheat.
- Nutrient analysis based on 1/2 of a 4-ounce bagel. For a lower carb sandwich select a 2-ounce bagel.
- Arugula can be replaced with fresh spinach leaves, lettuce or micro-greens.
Submitted by:
DaVita renal dietitian Nicole from Virginia.Download Free Kidney-Friendly Cookbooks
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