Cottage cheese is one of those items you pick up at the grocery store at the end of the week, hopeful for the diet you plan to start Monday. Monday, however, turns to Friday with the foil seal on the package still intact. As you load up your refrigerator with more stuff for the coming week, the humble tub of cottage cheese ends up somewhere in the far reaches of the appliance, never to be seen again before the expiration date on the packaging is reached.
I stumbled upon the low-fat variety two years ago. With 18 measly calories to a 20-gram tablespoonful, I found the ingredient to be an extremely adaptable and versatile substitute for other kinds of calorie-heavy pre-packaged cheeses. Soon it ended up in the top five of my grocery must-haves and I began creating recipes that didn’t hide or mask the cheese but placed it front and center.
Here are three of my recipes you can try this weekend. They’re quick and easy enough for breakfast during the week and hearty enough for lunch or even dinner when there’s not much in the fridge for you to work with.
Classic Omelet with Cottage Cheese and Baby Spinach
What you need
Egg – 1 whole/2 whites
Parsley – small handful chopped
Baby spinach – 6-9 leaves
Cottage cheese – 1 1/2 tablespoon
Salt and pepper to taste
Herb seasoning to taste
What to do
Beat the egg with the chopped parsley and a pinch each of salt and pepper or to taste.
Over medium heat cook the egg in your choice of fat until set and flip (don’t flip if you like your eggs moist).
When the eggs are done to your liking, line one half of the egg with the baby spinach and spread cottage cheese on the other half.
Top the cheese with a sprinkling of any herb seasoning you have in the pantry.
Fold the cheesy side over the one lined with baby spinach and serve.
The heat of the egg will wilt the spinach ever so lightly and the cottage cheese will add creaminess and bring out the sweetness of the baby spinach.
The Best Egg Salad Sandwich Sans Mayo
What you need
Eggs – 4 hard boiled
Cottage cheese – 1 tablespoon
Scallion – 1 finely chopped
Parsley – a handful chopped finely
Dijon mustard – half teaspoon
Bread slices – 4 of your choice
Paprika for garnish
Salt and pepper to taste
What to do
Chop the scallion finely and prep four bread slices in the meanwhile to your liking.
Peel the eggs and in a bowl, mash coarsely with a fork.
Add a pinch each of salt and pepper or to taste.
Now add the scallion, parsley, cottage cheese and Dijon mustard.
Mix well and divide the mixture between two sandwiches. Sprinkle with paprika for that hint of smoky goodness.
You may ditch the mayo for a while after you try this.
I Can’t Believe It’s A Breakfast Burrito
What you need
Egg – 1 whole/2 whites
Tortilla – 1 whole-wheat/plain/any of
your choice
Your choice of salsa or tomato-based pasta
sauce – 1 tablespoon
Parsley/scallions for garnish
Salt and pepper to taste
What to do
Place two pans over medium heat, one for cooking the egg and one for warming up the tortilla.
Beat the egg with a pinch each of salt and pepper (or to taste) and cook in your choice of fat till set on both sides.
Simultaneously, place the tortilla in the other pan, flipping it till both sides are warm and toasted.
For assembly, spread a tablespoon of salsa or pasta sauce all over the surface of the warm tortilla.
Place the cooked egg on top of the tortilla and line a tablespoon of cottage cheese right in the middle of the tortilla on top of the warm egg.
Add chopped scallions, parsley or any fresh herb of your choice for freshness and flavor.
Fold the tortilla once on each side forming a roll.
The creamy richness of the cottage cheese mixed with the tang from the pasta sauce works really well with the tortilla and the egg.
Simply Desi 