By Rita Solomon-Dimmitt, RD, CSR, LDN
It is a great time to take a break from the hearty foods of winter and chill with summer’s bounty of foods. Try this Breakfast Burrito as you start your active day:
Breakfast Burrito with Egg and Mexican Sausage:
3 servings
3 ounces chorizo
3 eggs, beaten
3 flour tortillas
Fry chorizo in skillet until dark in color. Add eggs and cook until done.
Fill warmed tortillas with mixture and roll up, folding up the bottom edge before rolling to keep the filling from falling out.
Per serving (1 burrito with
sausage):
Calories: 424
Protein: 22g
Fat: 18 g
Phosphorus: 243 mg
Potassium: 311 mg
Sodium: 200 mg
Mexican Breakfast Sausage:
Servings 8 (2 ounces each)
1 dried red ancho chile (or other dried red chile)
1 pound fresh lean ground pork
1/2 cup water
3 cloves garlic
1 teaspoon hot red chile powder or cayenne
1/4 teaspoon salt
1 Tablespoon paprika
2 Tablespoons red wine vinegar (or brandy or tequila)
1 teaspoon oregano
1 teaspoon ground cumin seed
Soak dried red chile in boiling water for 5-10 minutes, place in blender and grind, add to ground pork along with remaining ingredients. Mix well and refrigerate for at least 1 hour or overnight. Cook thoroughly before serving, use to make chorizo and egg burritos.
Per serving (1 sausage):
Calories: 192
Protien: 13g
Fat: 14 g
Phosphorus: 121 mg
Potassium: 220 mg
Sodium: 107 mg
Recipes are from the Southwest Cookbook for People on Dialysis, El Paso Chapter CRN Cookbook Committee.
Rita Solomon-Dimmitt, RD, CSR, LDN, has been involved in renal dietetics in an outpatient setting for years. She was involved with the NCOS Initiative and has worked with patients of all kidney modalities and has served as a faculty manager and worked in operational aspects of a major dialysis provider.
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