A true breakfast of champs…
It totally satisfied me this a.m.
Quite simple to prepare, start with a toasted English muffin (whole wheat is best). Add a mixture of:
- cottage cheese (about 3/4 cup)
- chopped tomato (1 small)
- chopped parsley (1-2 Tbsp)
- drizzle of olive oil (1 tsp)
- salt and pepper to taste
The above mixture did not all fit on the English muffin. So, just eat a few bites muffinless.
A word on cottage cheese: YUM! OK… so, a few more words on CC… this time nutrition-related….
If you are looking for calcium, you won’t find it here. You would think cottage cheese would be a good source, but – SURPRISE – no. Unlike other cheeses, cottage cheese loses its calcium in the manufacturing process. Oh well! Still a scrumptious source of protein.
Also, please note that cottage cheese is a hidden source of salt. So get a low sodium version, if you can. Notice I add salt in the above recipe… you see, I’d rather be in control than to leave it up to the cottage cheese man.
The olive oil I find near-essential, to balance the low- or no-fat cottage cheese. Using olive oil adds healthy fat where you have previously removed saturated fat from the cottage cheese. Fat, I feel, also helps with the satisfaction factor of the meal.
Add cottage cheese, and you got one filling breakfast!
My favorite brand of cottage cheese, by the way, is Friendship:
Creamy, thick, smooth. mmmm….
I’m sorta sad now that I used up all my cottage cheese this morning. Thankfully, I have another taste-tantalizing breakfast planned for tomorrow.