Italian Eggs and Peppers

Name: Italian Eggs and Peppers
Cook time: 5 min
Yield: 4

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 2/3 cup

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Ingredients

1 cup green bell pepper
1/2 cup onion
1/4 cup fresh basil
8 large eggs
1/4 teaspoon black pepper
1/8 teaspoon crushed chili flakes (optional)

Nutrients per serving

Calories 194

Protein 13 g

Carbohydrates 5 g

Fat 14 g

Cholesterol 423 mg

Sodium 141 mg

Potassium 222 mg

Phosphorus 203 mg

Calcium 64 mg

Fiber 0.8 g

Preparation

Chop the bell pepper, onion and basil.
In a large skillet, cook and sauté onion and green pepper in oil until tender.
Beat eggs until blended; add black pepper and crushed chili flakes. Pour into skillet with onion and green peppers.
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.
Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. Serve hot with fresh basil on top.

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Renal and renal diabetic food choices

2 meat
1 vegetable, low potassium
1 fat

Carbohydrate choices

Helpful hints

Substitute 2 cups liquid low cholesterol egg substitute for eggs if you are on a low cholesterol diet.

Related Tags:

Egg Italian Lower Protein Stove Top Vegetarian Gluten-free Meatless Entrée

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Submitted by:

the DaVita Dietitian Team.

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