Chicken Spinach Frittata

1 teaspoon olive oil
1 garlic clove, minced
1/4 cup red onion, diced
2 cups spinach, chopped
2 whole eggs
5 egg whites
1/2 cup lowfat cottage cheese
1 cup cooked chicken, shredded
1/4 cup sundried tomatoes, diced
1/4 cup feta cheese, crumbled (optional)
3 Tablespoons parmesan cheese (optional)

Preheat oven to 350.
In a saute pan, heat oil over medium heat. Add onions and garlic and cook until softened, about 3-4 minutes. Add spinach and cover pan letting spinach cook down. Remove cover and continue to cook until any liquid from the spinach is cooked off. Set aside to cool. In a large mixing bowl beat whole eggs and egg whites. Add cottage cheese, chicken, sundried tomatoes, feta and parmesan cheese and spinach mixture. Pour into a greased baking dish, or deep pie dish. Bake 30-40 minutes. Middle of frittata should be firm. Let sit 5-10 minutes before serving.

To make a less fat version, omit the feta and parmesan cheese.
Makes 4 servings
Per Serving:
291 calories, 13g fat, 9g carbohydrates, 34g protein

Blueberry Protein Pancakes

These pancakes are so Delicious you will think your cheating but your not. Loaded with lean protein, complex carbs and antioxidants, it's the only way to start the day!

Blueberry Protein Pancakes

2 servings

6 egg whites

1 cup low fat cottage cheese

1 cup old fashion quaker oats

1 cup blueberries

1 Tablespoon flax meal

1 scoop vanilla protein powder

1/2 teaspoon cinnamon

pinch of salt

Place all ingredients in a bowl and mix with an immersion blender, or you can also use a regular blender. Once mixture is smooth, ladle onto a hot griddle and cook like regular pancakes. Top with some honey or agave syrup.