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Recipe tags: Egg, South American, Stove Top, Vegetarian

Breakfasts

Asparagus Cauliflower Tortilla

Recipe submitted by DaVita renal dietitian Cindy from Wisconsin.

Portions:  4

Serving size:  1/4 tortilla

Ingredients&

• 2 cups asparagus, chopped in bite size pieces
• 2 cups cauliflower, chopped in bite size pieces
• 2 teaspoons olive oil
• 1-1/2 cups onion, finely chopped
• 1 garlic clove, minced
• 1 cup fat-free egg substitute
• 2 tablespoons fresh parsley, finely chopped
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon dried thyme leaves, crumbled
• 1/4 teaspoon ground nutmeg

Preparation

Nutrients per serving

• Calories: 102
• Protein: 9 g
• Carbohydrates: 9 g
• Fat: 3 g
• Cholesterol: 0 mg
• Sodium: 248 mg
• Potassium: 472  mg
• Phosphorus: 97 mg
• Calcium: 68 mg
• Fiber: 3.88 g

Renal and Renal Diabetic Food Choices

• 1 meat
• 2 vegetable, medium potassium

Carbohydrate Choices

• 1/2

Helpful Hints

• In Spain and South America, a tortilla is a round, unfolded omelet typically made with eggs, vegetables and seasonings. In comparison, the Mexican tortilla is thin, flat bread made from wheat flour or ground corn.

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