So Mr. P and I have definitely not been doing the whole New Year’s resolution to eat super healthy. This is most evidenced by a moment on New Year’s Day when Mr. P contemplated deep frying his leftover pizza.
I’m not saying we don’t eat healthy. I think we try to maintain a good balance year round so I don’t feel the necessity to go extreme in one direction at the beginning of the new year.
One way I’m maintaining our daily diet without feeling too guilty is by lightening things up. For instance, this weekend I was really craving eggs and pancakes. But rather than just making regular eggs and regular pancakes, I fluffed up the eggs with some cottage cheese and also lightened up the pancakes too.
For these eggs, I added some pureed low fat cottage cheese. This creates more volume without using extra eggs, and makes them fluffy and soft too. So instead of cracking two eggs and having the extra cholesterol and fat from that extra egg yolk, you can enjoy a plate of eggs with just one egg and some low fat cottage cheese.
- 1 large egg
- 1/4 cup pureed cottage cheese (no lumps)
- salt and pepper to taste
- fresh rosemary sprigs if desired
- Whip egg with already pureed cottage cheese until you have an even batter with very little egg white streaks remaining.
- Preheat pan to medium high heat, spray with pam, then pour in egg batter. Once egg starts to cook, use a wooden spoon or whisk to make circular motion in the egg batter so that the egg begins to scramble while cooking. When eggs are almost finished, sprinkle some salt, pepper, and fresh rosemary to taste. Serve immediately after eggs are finished cooking.