Directions

Preparation Time: 5 minutes 
Cooking Time: 8 minutes

Food Safety Tips:

• Wash hands with soap and warm water for 20 seconds. Clean all countertops and equipment used for food preparation. 
• Gently rinse all produce under cool running water. Use a clean vegetable brush to scrub firm produce. 
• Use separate equipment for handling raw food and cooked food. 
• Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated. 

Preparation:

• Heat oil in a non-stick skillet over medium heat. 
• Add chopped onions and cook until soft and lightly golden. 
• Add bell pepper and cabbage; sauté for 2–3 minutes until softened. 
• Stir in turmeric, cumin, coriander, cayenne pepper; stir fry for 20–30 seconds. 
• Beat eggs lightly in a bowl, then pour over the vegetables. 
• Cook on low heat, gently fold until softly scrambled. 
• Remove from heat and finish with lemon juice, sprinkle black pepper, and cilantro. 
• Serve warm.

Serving Suggestions: 

• Pair with 1 small chapati or ½ cup cooked rice 

Good beverage options for suhoor: 

• Water or ½ cup milk (this can include cow’s milk, or plant-based substitutes) 

Tips: 

• Adjust spice intensity to preference. 
• Add mushrooms or peeled zucchini.

Recipe characteristics: 

• Low potassium vegetables  

• Eggs provide complete protein; helpful for prolonged fasting hours. 

• Lemon enhances flavor without sodium. 

• Omitting tomatoes or packaged masalas → reduced sodium and potassium. 

• Suitable for CKD stages 2–4; protein portions may vary by patient need. 

• Eggs are an excellent source of high-quality protein, although it is important to note they are also a source of phosphorus. Luckily our bodies only absorb 80% of the phosphorus from the eggs. Being mindful of your portion size is very important to help prevent these levels from becoming too high.  

• Using vegetables like cabbage, bell pepper, and onion helps increase fiber and volume without significantly increasing potassium. Cabbage is a kidney-friendly vegetable that adds bulk and nutrients while keeping potassium lower than many leafy greens. 

• When adding spice blends, boost flavor with turmeric, cumin, coriander, fresh lemon juice, and green chili. These enhance taste without increasing sodium. 

• For individuals monitoring cholesterol or phosphorus more closely, replacing one or two whole eggs with egg whites can significantly lower phosphorus and cholesterol while maintaining protein content. 

• Cooking with a measured amount of oil (1 tablespoon or less) helps control fat while still allowing proper sautéing and flavor development.