There are an endless number of recipes available for eggs and cheese. Both are versatile, tasty and inexpensive. There's only one problem: Both eggs and cheese are high in fat and cholesterol. Fortunately, here are a few easy solutions to the problem.
- The easiest way around the cholesterol is use 2 egg whites to replace 1 whole egg.
- Egg substitute is another way around high cholesterol.
- If a recipe calls for cheese use the reduced- fat or fat-free version.
- Cut back the amount of cheese called for in the recipe. Cheeses like Feta and Parmesan, have a rich, distinctive taste that goes a long way, so by simply cutting back the amount used, you can still enjoy their wonderful flavors.
In my new cook book Lean & Luscious 3rd Edition, I've made adjustments for you and combined eggs and cheese with many other delicious ingredients. Pre-order it here!