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

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.

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What's everyone saying?

5 Comments | Average User Rating:
Italian Eggs and Peppers
Annieb9454 says:

Can this be refrigerated after cooking ? Too much for 1 person. Very good. Dietitian comment: Yes but when you reheat it be careful with the heat so the eggs do not become overcooked. You could also cut the recipe in half or 1/4th.

Jun. 22, 2018, 10:39 PM
Italian Eggs and Peppers
Catdog21 says:

Easy and tasty

Aug. 02, 2017, 9:29 AM
Italian Eggs and Peppers
92yearsold says:

Sounds great. Will make for Father's Day Breakfast for our 93 (now) Leo

Jun. 20, 2015, 9:35 AM
Italian Eggs and Peppers
Namesx3 says:

Tasty...what is the cholesterol if using egg substitute?

Aug. 01, 2014, 7:44 AM
Italian Eggs and Peppers

This recipe calls for 8 eggs and a portion serving of 2/3 cup. This portion seems more appropriate for 2 or 3 people not one person. Even cutting this recipe in half is still to much for one. Besides how do you cut this to serve a 2/3 portion? Do you fold it into a measuring cup? Dietitian comment: You may have missed the portions[INVALID]this recipe makes 4 portions, 2/3 cup each. You can measure with a measuring cup or you can divide it into 4 portions in the skillet.

Jan. 13, 2014, 10:06 AM

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