If you’re in the same spot I am, you’ve survived the holidays but are struggling to get everything put away (my tree isn’t gone yet, though it’s on its way), get yourself back to a routine (including a workout routine, ugh), and get on track mentally and physically. Let me help; I might have you sorted for a healthy breakfast, at least. While I regularly consume eggs and vegetables each morning — and I’m not on cholesterol meds yet at 71 — I’ve just recently upped the ante to more than double my morning protein grams. And, “How?” you ask. By whisking into my eggs a 1/2 cup of non-fat cottage cheese along with a good scoop of last night’s cooked veggies to make a filling, luscious and light Cottage Cheese Frittata. (frih-TAH-tah) Now I’ve added cottage cheese to the middle of an omelet or on top of toast a time or two with tomatoes, but have never mixed and cooked eggs and cottage cheese together. This is a game changer! First: You have cheesy eggs, which you don’t often have while watching your calories. Next: You have a meal full of vegetables and can check morning fiber right off your to-do list. And last and maybe best: This doesn’t take long; isn’t expensive; and keeps you full right up until lunchtime or beyond.
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