@jeanice, fresh and frozen veggies sound like wonderful choices.

Egg Beaters are egg whites processed with food coloring added and a little pricey. I prefer using free range eggs to Egg Beaters but that's just me.

I bake my own low sodium, low potassium yeast artisan bread and toast a slice for breakfast and spread with vegan spread, made with oil instead of dairy milk.

I also bake my own yeast biscuits (to acoid using baking powder) and make vegan gravy with a tablespoon of flour and 1/3 cup coconut or almond milk (and hot water if it needs to be thinned.) Grapes are good to have with my toast or the occasional mandarin orange. Sometimes I make an omelet or actually fry a whole egg in olive oil. Sometimes I will have ONE HALF of a commercial processed MorningStar Farms veggie sausage patty or a hash brown patty made with leached potatoes (which reduces the potassium.) I limit my intake of potatoes and have no dairy whatsoever but am lactose intolerant.

I also like to make Cherokee corncakes and Chickamauga Skillet Cornbread.

If you tolerate tofu you can "scramble" it with a little chopped celery and green onion.

Kidney patients often are told to avoid tomatoes but a small Roma tomato is fairly low potassium and a good "bang" for the dietary buck but only occasionally.

Herbs and spices are my friends, table salt is not and most of the time I don't miss it.

I love garden salads, too.

I limit beans except green beans and I make my own tortillas so I can have a green bean breakfast burrito - one of my favorites.

There are a lot of breakfast ideas on the Davita site as well as NIKKD and other sites and you don't have to break the bank to obtain ingredients.

I'll be back tomorrow. Meanwhile, happy eating.

Remember, it's taste, not portion size, that matters most.