CKD-Friendly Cheese Scramble with Carrot Salad and Toast

Instructions

1. 1

   Prepare the vegetables (optional blanching)

   • For lower potassium, bring a small pot of water to a boil.
   • Add the diced red bell pepper and onion and boil for 1 minute.
   • Drain the vegetables well and pat them dry with a paper towel. This step helps leach out some of the potassium.
2. 2

   Whisk the eggs

   • In a small bowl, crack the whole egg and add the two egg whites.
   • Add the unsweetened almond milk and black pepper.
   • Whisk vigorously until the mixture is light, frothy, and uniform in color.
3. 3

   Sauté vegetables and cook the scramble

   • Melt 1 tsp of unsalted butter in a non-stick skillet over medium-low heat.
   • Add the diced onion and bell pepper (blanched or raw) and cook until softened, about 3-4 minutes.
   • Pour the whisked egg mixture into the skillet over the vegetables.
   • Let the eggs sit for about 20-30 seconds until the edges begin to set.
4. 4

   Finish the scramble

   • Using a rubber spatula, gently push the eggs from the edges toward the center, creating soft curds.
   • Continue cooking, stirring gently, until the eggs are about 90% cooked but still slightly moist.
   • Remove the pan from the heat. Sprinkle in the shredded low-sodium Swiss cheese, chopped chives, and dill.
   • Stir gently to combine; the residual heat will melt the cheese and finish cooking the eggs.
5. 5

   Serve

   • While the eggs are cooking, toast the slice of white bread and spread with 1 tsp of unsalted butter.
   • Transfer the cheese scramble to a bowl and serve immediately with the toast on the side.