Ingredients (1 serving):
- 3 egg whites (lower in phosphorus than yolks);
- ¼ cup diced bell pepper (low in potassium);
- 2 tbsp finely chopped zucchini (can substitute cucumber);
- 1 tbsp onion (optional, sautéed without oil or raw);
- 1 tsp fresh parsley or dill;
- Pinch of garlic powder or paprika (no salt!).
Instructions:
- Whisk the egg whites with a fork until slightly frothy.
- Lightly sauté onion and bell pepper in a non-stick pan for 1–2 minutes.
- Add zucchini and cook for another 1 minute.
- Pour in the egg whites, sprinkle with spices and herbs.
- Cover and cook on low heat for 3–4 minutes until fully set.
Why This Works:
- Egg whites over whole eggs: Reduces phosphorus load.
- Low-potassium veggies: Bell peppers and zucchini are kidney-safe.
- No salt or cheese: Avoids fluid retention and excess sodium/phosphorus.
Tips:
- Serve with a slice of low-protein bread or rice cakes.
- Add a drop of lemon juice for zest (if potassium isn’t restricted).
- Swap veggies with seasonal options: asparagus or green beans (in small amounts).
Important!
Always consult your doctor or nephrologist before changing your diet. Renal diets vary based on disease stage, potassium, and phosphorus levels.
💡 Bookmark this recipe or share it with loved ones—small dietary tweaks can boost quality of life!