Fruit & Cottage Cheese Omelette

this recipe was modified from www.eggs.ca – the photo is a representation of the recipe by Orna Wachman from Pixabay

Fruit & Cottage Cheese Omelette

Here’s a high protein omelette that’s quick to prepare. The canned fruit is quick to use but you can always substitute it with seasonal fresh fruit.

Ingredients

  • 2 eggs
  • 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)

Directions

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.

Nutrient Analysis

Calories: 216 g

Protein: 19 g

Carbohydrates: 13 g

Fibre: 1.3 g

Total Fat: 10 g

Sodium: 128 mg

Phosphorus: 208 mg

Potassium: 258 mg

Renal Diet Nutrient Analysis

Servings per recipe: 1

Serving size: 1 omelette

Renal and Diabetic Exchanges

3 protein, 1 fruit

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