White Omelet

White Omelet

Tailor this basic but tasty egg white omelet to suit your taste with various vegetables. Again, basic but tasty.

Ingredients

  • 1 Tbsp. Olive oil
  • 20 grams sliced white onions
  • 100 g. red bell pepper, sliced
  • ½ tsp. garlic, minced
  • 1 Tbsp. fresh basil, chopped or 1 tsp. dried basil
  • 6 egg whites (from large eggs)
  • Pinch of iodized salt (optional) and pepper

Directions

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Whisk egg white until soft peak form. Set aside.
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In a pan over medium heat, sauté onion in olive oil until translucent.
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Add red bell pepper and season with salt and pepper.
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Stir in garlic and cook for another 1 minute. Remove and set aside.
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Add egg whites to the same pan and cook over medium heat for 1-2 minutes or until nearly set.
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Sprinkle red bell pepper filing over half the omelet and cook for another 2-3 minutes or until base is golden.
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Carefully fold over omelet to enclosed filing.
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Serve hot.

Nutrition Per Serving

Calories

187 cal

Carbohydrates

6 g

Protein

11 g

Fat

7.5 g

Phosphorus

31 g

Sodium

49 mg

Potassium

66.5 mg

Calcium

30 mg

DISCLAIMER:
This recipe is intended for CKD-HD patients. Take precautions with the ingredients, it may cause adverse effects on your condition.

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