Kidney-friendly breakfast recipes
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Ingredients
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Preparation
- In a small bowl, whisk eggs until combined. Season with salt and pepper. Set aside.
- Heat a 6-inch nonstick skillet over medium-low heat. Spray with cooking spray. Add peppers and onions. Saute 3-5 minutes, until soft. Place vegetables in a small bowl.
- Return skillet to heat and pour eggs into skillet. Do not stir. Let cook for 2-3 minutes, then flip egg patty using a spatula.
- Add cooked vegetables and cheese to one side of the egg patty. Continue to cook 1-2 minutes until eggs are cooked through. Fold over egg patty to make omelet.
Nutrition
(per serving)- 227 Calories
- 15g Total Fat
- 6g Saturated Fat
- 295mg Sodium
- 387mg Cholesterol
- 5g Total Carbs
- 0.5g Fiber
- 3g Sugars
- 16g Protein
- 209mg Potassium
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Ingredients
This link exits Teladoc Health's website. Instacart has its own privacy policies and terms.
Preparation
- Bring water to a boil in a small saucepan. Add oats and cook, stirring occasionally, for about 5 minutes.
- Stir in cinnamon, nutmeg, apple, and brown sugar. Sprinkle with walnuts.
Nutrition
(per serving)- 399 Calories
- 20g Total Fat
- 2g Saturated Fat
- 4mg Sodium
- 0mg Cholesterol
- 53g Total Carbs
- 8g Fiber
- 20g Sugars
- 9g Protein
- 374mg Potassium
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Ingredients
This link exits Teladoc Health's website. Instacart has its own privacy policies and terms.
Preparation
- Place a 6-inch nonstick skillet over low heat. Add egg and scramble or cook the egg over easy, depending on your preference.
- Make a sandwich with the toasted English muffin, egg, cheese, tomato, and arugula.
Nutrition
(per serving)- 299 Calories
- 13g Total Fat
- 6g Saturated Fat
- 344mg Sodium
- 206mg Cholesterol
- 29g Total Carbs
- 5g Fiber
- 7g Sugars
- 18g Protein
- 283mg Potassium
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