Baked eggs and vegetables

Baked eggs & vegetables
  • High protein
  • Low phosphate
  • Low potassium
  • Vegetarian
  • Lunch
  • Main meal
  • British
  • 30 minutes or less
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Chef

Lizzie Morey
Lizzie Morey

This low potassium and phosphate dish is simple and quick.

Ingredients

1 teaspoon vegetable oil

4 eggs, whisked

Black pepper

Β½ teaspoon dried mixed herbs or chilli flakes

250g mixed frozen vegetables, defrosted and drained

30g cheddar cheese, grated

To serve

4 slices bread

20g unsalted butter

Method

  1. Step 1

    Preheat the oven to 180Β°C. Oil a small oven-proof frying pan or small baking dish. Whisk some black pepper and the mixed herbs or chilli flakes into the eggs. Pour the eggs into the pan.

  2. Step 2

    Pour the vegetables into the egg mixture and stir in.

  3. Step 3

    Scatter the cheese over the top and bake for 12-15 minutes or until lightly golden.

  4. Step 4

    Remove from the oven and let it sit on side for a few minutes. Toast the bread and spread with butter, serve.

Food facts

The bread is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, therefore suitable for those advised to follow a low potassium diet. This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the eggs and cheese, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.

Although salt has not been added, this recipe is not low in salt. This is because the bread and cheese contain salt – you may want to check the amount of salt in your bread and choose one with the lowest salt