This meal might not be very fancy, but it was essential to my childhood. It is also super easy and that’s a huge benefit these days when life is so fast paced and many kids are learning from home often demanding two breakfasts, like mine like to do.

I have been on Nutrisystem long enough to understand what’s healthy and what’s not so much. This fast breakfast is definitely the former. It pretty much contains cottage or farmer’s cheese, eggs, and some flour. This way it’s packed with protein and calcium, but not empty calories. Nutrisystem would definitely approve of that!

This recipe reminds me of my childhood because my mom always made the squares for me, it was my favorite breakfast. But that was in the Old Continent. Living in the US creates some difficulties acquiring European cottage cheese, but I can always rely on Instacart for grocery deliveries. If their personal shopper won’t find farmer’s cheese in one grocery store, he or she will be able to try another store. Otherwise I go to the international farmer’s market and get enough cottage cheese to last me for a while. It can be frozen, so there is almost no time limit for when to use it up.

Overall cottage cheese is a staple in most European kitchens, but not so much in the US for some reason. And it’s a shame, because this product is very healthy and versatile. Let’s take a look at this easy breakfast that every COVID-fatigued mom could use:

Ingredients:

• 2 13oz packages of organic cottage cheese or farmer’s cheese
• 2 large organic eggs
• 1 ½ cups of all-purpose or wheat flour
• Salt for water seasoning

The process is as simple as it can be. In a bowl combine all three ingredients, except for salt. I always start with a little bit of flour and keep adding as I am kneading the dough.

The amount of flour really depends on your personal taste. Some people like these cottage cheese squares very soft, others – more firm. The more flour you’ll put, the firmer they will be. My squares were just medium soft with 1 ½ cups of flour.

Once you’re satisfied with the dough, take it out of the bowl and place it on a floured surface. You should also flour your hands if the mixture is soft and sticky. Divide the ball of dough into two equal parts and roll one into about ¼ inch thick pancake.

Then take a knife and cut the entire spread into about 1x1 inch squares or diamonds. Repeat the same process with the second part.

While you are rolling and cutting shapes, put a pot with salted water for boiling.

Prepared squares go straight into the boiling water and cook for 3-5 minutes. I serve them with butter and sour cream, which would be frowned upon by Nutrisystem, but I am for everything in moderation these days. If you made too many, put them in the freezer for a super healthy and quick breakfast any time in the future.

Enjoy and stay safe!