Kidney-friendly breakfast recipes

Pepper & Onion Omelet

Makes 1 serving

Prep: 5 min Cook: 10 min

Ingredients

• 2 eggs
• A pinch of salt
• ¼ bell pepper (color of your choice), chopped
• ¼ small onion, chopped
• 2 Tbsp cheddar cheese

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 Information

Serving size: 1 omelet

Per serving

Calories: 227; Total fat: 15 g; Saturated fat: 6 g; Sodium: 295 mg; Cholesterol: 387 mg; Total carbs: 5 g; Fiber: 0.5 g; Sugars: 3 g; Protein: 16 g; Potassium: 209 mg

Apple Walnut Oatmeal

Makes 1 serving

Prep: 5 min Cook: 5 min

Ingredients

• 1 cup water
• ½ cup old fashioned oats
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• ½ apple, chopped
• 2 tsp brown sugar
• ¼ cup unsalted walnuts

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 Information

Serving size: 1 cup

Per serving

Calories: 399; Total fat: 20 g; Saturated fat: 2 g; Sodium: 4 mg; Cholesterol: 0 mg; Total carbs: 53 g; Fiber: 8 g; Sugars: 20 g; Protein: 9 g; Potassium: 374 mg

Egg Breakfast Sandwich

Makes 1 serving

Prep: 5 min Cook: 5 min

Ingredients

• 1 whole wheat English muffin, toasted
• 1 egg
• 1 slice Swiss cheese
• 1 slice tomato
• ¼ cup arugula

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 Information

Serving size: 1 sandwich

Per serving

Calories: 299; Total fat: 13 g; Saturated fat: 6 g; Sodium: 344 mg; Cholesterol: 206 mg; Total carbs: 29 g; Fiber: 5 g; Sugars: 7 g; Protein: 18 g; Potassium: 283 mg