Facts and Figures
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| Servings |
1 |
| Preparation Time |
|
| Cooking Time |
|
| Key Nutritional Value |
Calories 150Cal
Phosphorus 21mg
Potassium 125mg
Protein 11g
Sodium 150mg
|
Ingredients
|
| margarine |
1 tsp. (5 ml) |
| eggs |
2 |
| basil |
1/4 tsp. (1 ml) |
| water |
1 Tbsp. (15 ml) |
| chopped onion |
2 tsp. (10 ml) |
| parsley |
1/8 tsp. (.5 ml) |
| |
|
Instructions
|
| Cook onions in margarine and remove from pan.
Beat eggs; add water and spices.
Pour eggs into frying pan.
As the omelet sets, lift with a spatula to let the uncooked portion of the omelet flow to the bottom.
When omelet is completely set, add the onions to the top of the omelet and remove from pan.
To save time:
- Prepare your breakfast (or part of it) the night before.
- Eat dinner leftovers for breakfast.
Recipes in this section are published in Everyday Eating: A Cookbook for the Dialysis Patient and Family, published by the Illinois Council on Renal Nutrition, the National Kidney Foundation of Illinois, Inc. Everyday Eating is available for $5.00 for patients who live in Illinois, and Lake County, Indiana and $7.50 for all others. Please send a written request to the National Kidney Foundation of Illinois, Inc., 215 West Illinois, Unit 1C, Chicago, IL 60610, send and e:mail to www.nkfi.org, or call (312) 321-1500.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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