- 6 egg whites
- ¼ cup chopped bell pepper (red or yellow)
- ¼ cup chopped onion
- 1 tbsp olive oil
- ¼ tsp black pepper
- 1 oz shredded cheddar cheese (optional, low phosphorus)
Nutrients
- Calories: 100 kcal
- Protein: 8 g
- Potassium: 121 mg
- Sodium: 188 mg
- Phosphorus: 48 mg
- Heat the olive oil in a skillet over medium heat.
- Sauté the bell pepper and onion for 3–4 minutes, or until softened.
- Pour in the egg whites and cook until they begin to set.
- Sprinkle the cheese evenly over the eggs, then fold the omelet in half and cook for another minute, or until the cheese is melted.
- Serve hot.
