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)
Delicately cheesy, creamy, and highlighted by the unique taste of asparagus.
| Nutritional information
| 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 |
In a frying pan (non-stick preferred), heat up some butter and spread on surface. When the butter sizzles, add the egg whites.
Add the asparagus and the cream cheese in little mounds.
When the egg whites are firm enough, turn over to form an envelope.
When the underneath is firm and golden, flip over to cook the top.
Serve with buttered toast.
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