The RenalTracker Team
June 17, 2019

I hope you enjoy reading this blog post. It has been written and vetted by RenalTracker's team of kidney experts and researchers. The same team was awarded the KidneyX Prize organized by the American Society of Nephrology and HHS for pre-dialysis solution in Washington DC in 2019.   

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Nutrient Analysis

Low-potassium recipe; Makes 1 servings

Sodium

296 mg

Protein

13 g

Potassium

122 mg

Phosphorus

195 mg

Calcium

62 mg

Calories

255 kcal

Fat

22 g

Water

35 g

Carbohydrates

1.3 g

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A basic technique in cooking eggs for breakfast. This technique inspires so many other recipes that uses egg as base.

Ingredients


QTY

UNIT

FOOD ITEM

1)

2

pc

Eggs

2)

2

tbsp

Water

3)

1

tbsp

Margarine

4)

1/2

cup

Filling (vegetable, meat, seafood)

Directions

1. Beat together eggs and water until blended. In a 10-inch omelet pan, heat margarine until just hot enough to sizzle a drop of water.

2. Pour in egg mixture. Mixture should set at edges right away. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach the hot pan surface.

3. Tilt pan and move as necessary. Continue until egg is set and will not flow. Fill the omelet with 1/2 cup of vegetable, meat, seafood, or fruit filling, if desired.

4. Put filling on left side if you’re right handed and the right side if you’re left handed.

5. With the pancake turner, fold omelet in half. Invert onto a plate with the omelet’s bottom side facing up.

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