Omelet with Summer Vegetables

Reprinted with permission from the American Association of Kidney Patients, photo credit ilolab/depositphotos.com

Omelet with Summer Vegetables

When the local markets are in full bloom it is fun to play around with the many fresh produce available. Enjoy trying this recipe with different veggies! Also a great way to use up leftover cooked vegetables from your fridge.

Ingredients

  • Nonstick cooking spray
  • 1/4 cup frozen whole-kernel corn, thawed
  • 1/3 cup chopped zucchini
  • 3 tablespoons chopped green onions
  • 2 tablespoons water
  • 1/4 teaspoon black pepper or 1/4 teaspoon Extra Spicy Mrs. Dash
  • 2 large egg whites
  • 1 whole large egg
  • 1 ounce shredded low fat sharp cheddar cheese

Directions

Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, and onions to pan; saute 4 minutes or until vegetables are crisp-tender. Remove from heat. Heat a 10″ nonstick skillet over medium-high heat. Combine water, pepper (or Mrs. Dash), egg whites and egg in a bowl, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of the omelet with a spatula, tilting the pan to allow uncooked egg mixture to come in contact with the pan. Spoon vegetable mixture onto half of omelet, sprinkle cheese over vegetable mixture. Loosen omelet with a spatula and fold in half. Cook two minutes more or until cheese melts. Carefully slide omelet onto a plate.

Nutrient Analysis

Calories: 187 g

Protein: 22 g

Carbohydrates: 11 g

Fibre: 1.6 g

Total Fat: 6 g

Sodium: 270 mg

Phosphorus: 218 mg

Potassium: 352 mg

Renal Diet Nutrient Analysis

Servings per recipe: 1

Serving size: 1

Renal and Diabetic Exchanges

3 protein
1 vegetable

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