Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/omelet-with-summer-vegetables/

Omelet with Summer Vegetables

Reprinted with permission from the American Association of Kidney Patients, photo credit ilolab/depositphotos.com

Omelet with Summer Vegetables

When the local markets are in full bloom it is fun to play around with the many fresh produce available. Enjoy trying this recipe with different veggies! Also a great way to use up leftover cooked vegetables from your fridge.

Ingredients

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

Directions

Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, and onions to pan; saute 4 minutes or until vegetables are crisp-tender. Remove from heat. 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. 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 in contact with the pan. Spoon vegetable mixture onto half of omelet, sprinkle cheese over vegetable mixture. Loosen omelet with a spatula and fold in half. Cook two minutes more or until cheese melts. Carefully slide omelet onto a plate.

Nutrient Analysis

  • Calories: 225 KCal
  • Protein: 18 g
  • Carbohydrates: 14 g
  • Fibre: 1 g
  • Total Fat: 7 g
  • Sodium: 743 mg
  • Phosphorus: 296 mg
  • Potassium: 520 mg

Leave a Reply