Egg Whites with Sautéed Sweet Peppers and Sourdough Toast
Lightly scrambled egg whites folded with tender sautéed bell peppers and onions, served with a slice of toasted sourdough bread.
Traditional sourdough bread undergoes a slow fermentation process that naturally breaks down phytates and has fewer chemical dough conditioners than commercial white sandwich bread.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Heat olive oil in a non-stick skillet over medium heat.
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Add diced bell peppers and onions, sautéing for 4 to 5 minutes until tender.
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Whisk egg whites with black pepper and oregano in a cup.
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Pour whisked whites into the skillet with the vegetables. Gently stir with a spatula for 2 to 3 minutes until soft curds form and eggs are fully cooked.
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Divide between two plates and serve with warm toasted sourdough bread.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Always check bakery sourdough labels to ensure no sodium bicarbonate or phosphate-based preservatives were added for artificial leavening.
Stage Adaptation: Safe for Stages 1 through 4.