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A light, fluffy, and flavorful omelet designed for a kidney-friendly diet. Made with protein-rich egg whites and low-potassium vegetables like bell peppers and onions, it's a safe and delicious breakfast choice that's low in sodium, potassium, and phosphorus.
Blanch the vegetables (optional but recommended)
Prepare the egg whites
Sauté the vegetables
A light, fluffy, and flavorful omelet designed for a kidney-friendly diet. Made with protein-rich egg whites and low-potassium vegetables like bell peppers and onions, it's a safe and delicious breakfast choice that's low in sodium, potassium, and phosphorus.
This american recipe takes 17 minutes to prepare and yields 1 servings. At 121.05 calories per serving with 15.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Cook the omelet
Serve immediately
For a different flavor profile, swap parsley with other low-potassium herbs like fresh dill or chives.
If you are not on a strict potassium restriction, you can skip the blanching step and sauté the vegetables directly for 4-5 minutes until soft.
Egg whites provide excellent-quality protein that is essential for maintaining muscle mass, with very little phosphorus.
Using unsalted butter and a minimal amount of salt helps manage blood pressure and fluid balance, which is crucial for kidney health.
This recipe uses low-potassium vegetables, and the blanching technique further reduces potassium levels to keep them within safe limits for a renal diet.
Yes, this recipe is specifically designed to be kidney-friendly. It is low in sodium, potassium, and phosphorus, which are key nutrients to monitor on a renal diet. Using egg whites provides protein without the high phosphorus found in yolks.
This omelet contains approximately 110-130 calories, making it a light yet satisfying breakfast. Most calories come from the protein in the egg whites.
It is not recommended for a strict CKD diet. Egg yolks are very high in phosphorus, a mineral that needs to be limited to protect kidney health. Stick to egg whites for this recipe.
No, cheese is high in both sodium and phosphorus and should be avoided on a renal diet. This recipe gets its flavor from fresh vegetables and herbs instead.
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