The Low-Cal Way to Make Your Eggs Taste Cheesier
And it doesn't involve any fake or low-fat cheese.
Truth time: I'm not a huge fan of eggs. Working at Cooking Light, I am fully aware of their health benefits—they're only 70 calories, and one egg packs 6 grams of quality protein and 13 essential vitamins, minerals, and antioxidants. I so desperately wanted to be an "egg person", but for the longest time, I just couldn't enjoy them. I bought an omelette maker, convinced that would change my mind. I fried them. I poached them until they were perfectly yolky. But, apparently 6-year-olds and I have one thing in common: I really only enjoy them when they're scrambled with tons of cheese.
I recently found a recipe for our Smoked Salmon Breakfast Casserole that subs in cottage cheese for the shredded stuff. I'm trying to eat more healthfully, so I tried this swap at home in an attempt to slash some of the calories and fat of regular cheddar. Let me just tell you—it was a total game changer. The cottage cheese melds seamlessly into the eggs, creating pillowy lightness throughout the mixture. Suffice it to say, I'm now an egg person.
Cooking Light's Assistant Nutrition Editor Jamie Vespa, MS, RD, recommends using Good Culture Cottage Cheese for even more of a health boost. She says, "This new-to-the-market cottage cheese boasts probiotics (which you won't find in other cottage cheese brands). Good Culture offers a range of cottage cheese flavors that are made with whole milk from pasture-raised, grass-fed cows and are free of unnecessary stabilizers and additives. Coupled with a thicker, creamier texture than that of a traditional cottage cheese, this brand is worth seeking out."