Fruit & Cottage Cheese Omelette
Renal Diet Nutrient Analysis
- Servings per recipe: 1
- Serving size: 1 omelette
- Calories: 216
- Protein: 19g
- Carbohydrates: 13g
- Fibre: 1.3g
- Total Fat: 10g
- Sodium: 128mg
- Phosphorus: 208mg
- Potassium: 258mg
Renal and Diabetic Exchanges
1 tbsp (15 mL) water
1/4 cup (60 mL) cottage cheese, low sodium
1/2 cup (125 mL) canned fruit salad, drained
Icing sugar (optional)
Whisk eggs and water in small bowl.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with a spatula, gently push cooked portions toward the center. Tilt and rotate the skillet to allow the uncooked egg to flow into empty spaces.
When the eggs are almost set on the surface but still look moist, spread cottage cheese evenly along the middle of the omelette. Spoon 1/4 cup fruit salad over cottage cheese. Fold each side of the omelette toward the center and over the fruit salad.
Slide omelette onto plate. Sprinkle with 1/4 cup fruit over top and icing sugar if desired.Fruit & Cottage Cheese Omelette,