Asparagus Egg White Omelet
  • 1 tsp butter (5g)
  • 1/2 cup egg white (110g)
  • 1 tsp cream cheese (5g)
  • 1/4 cup asparagus, pre-cooked (sautéed asparagus(40g)
SPECIAL CONSIDERATIONS:
Delicately cheesy, creamy, and highlighted by the unique taste of asparagus.
 Nutritional information 
1 omelet
 Phosphorus (mg) 43 
 Potassium (mg) 268 
 Sodium (mg) 228 
 Protein (g) 13.2 
 Sugar (g) 1.7 
 Carbohydrates (g) 2.6 
 Water (mL) 137 
 Fibre (g) 0.8 
 Calories 112 
STEP 1: In a frying pan (non-stick preferred), heat up some butter and spread on surface. When the butter sizzles, add the egg whites.
STEP 2: Add the asparagus and the cream cheese in little mounds.
STEP 3: When the egg whites are firm enough, turn over to form an envelope.
STEP 4: When the underneath is firm and golden, flip over to cook the top.
STEP 5: Serve with buttered toast.

Renaldietchef.com is not a diet plan. It is a collection of innovative and delicious recipes
to help you attain the personalized nutritional goals set by your doctor and your renal dietitian.
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