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Eggs 3 Ways

Updated: Feb 26

Eggs are a great way to get in protein. And they're endlessly versatile - even on a kidney diet. Try one of the three recipes below and let us know which one is your favorite.




Grocery List:

15 whole large eggs

1 cup cauliflower

3 cups fresh spinach

1 garlic clove minced

3/4 cup bell pepper chopped

3/4 cup onion chopped

1/4 teaspoon black pepper

2 tablespoons of oil

3 tablespoons sour cream

4 teaspoons mayonnaise

1/4 teaspoon dill

6 slices cucumber

1 English muffin

1/3 cup carrot

1 tablespoon fresh parsley

3 stalks green onion


Loaded Veggie Scrambled Eggs

  • 4 whole eggs

  • 1 cup cauliflower

  • 3 cups fresh spinach

  • 1 garlic clove minced

  • 1/4 cup bell pepper chopped

  • 1/4 cup onion chopped

  • 1/4 teaspoon black pepper

  • 1 tablespoon oil

Instructions

  1. Beat eggs with pepper until light and fluffy, set aside.

  2. Heat oil over medium heat in large skillet.

  3. Add onions and peppers to skillet and sauté until peppers are translucent and golden.

  4. Add garlic, stirring quickly to combine and immediately add cauliflower and spinach.

  5. Sauté vegetables, turn heat to medium-low and cover for 5 minutes.

  6. Add eggs, stirring to combine with vegetables.

  7. Serve and enjoy!


Egg Salad

  • 3 large hard-boiled eggs, yolks discarded

  • 2 tablespoons homemade kidney-friendly mayonnaise made from 3 tablespoons sour cream and 2 teaspoons mayonnaise

  • 1/4 teaspoon dill

  • 6 slices cucumber

  • 1 English muffin

Instructions

  1. Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.

  2. Remove from burner. Cover pan. Let eggs sit in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).

  3. Drain immediately and cool completely under cold running water or in bowl of ice water. When fully cooled, separate and discard yolks.

  4. Place egg whites in a mixing bowl, finely chop, and then add the mayonnaise and dill. Mix the ingredients.

  5. Split and toast the English muffin. Top each half of English muffin with 3 thin slices of cucumber and 1/2 of the egg salad mixture. Serve open-faced.


Egg Muffins

  • 1 cup vegetables diced small or shredded (we did 1/3 c carrot, 1/3 onion, 1/3 c bell pepper)

  • 1 teaspoon oil

  • 8 eggs

  • 1 tablespoon fresh parsley

  • 3 stalks green onion green and white thinly sliced

  • 2 teaspoon mayonnaise

Instructions

  1. Sauté vegetables in oil until barely softened. Set-aside to cool. Whisk eggs and mayo together in bowl. Add herbs and sliced green onions. Add cooked vegetables. Pour into 12 individual muffin tins. Alternatively, you could make this in an 9x9 dish like a breakfast casserole.

  2. Bake at 350 for about 20-25 minutes until middle of each muffin is set.

 

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