Light recipes for bikini operation (V): three low-calorie egg dishes

Starter: mushroom and egg muffins

It’s easy to make, doesn’t take long, and it’s delicious. Muffins are a great way to eat both low-calorie and healthy, and also allow you to find creative ways to use expired products in the fridge or pantry. If you need to, change what you can find in this recipe so it spoils quickly and you won’t regret it.

• six eggs

• 200 grams of cottage cheese

• 200 grams of mushrooms

• half purple onion

• two cloves of garlic

• pinch of salt

• a pinch of red pepper

• a pinch of black pepper

• Chop the onion into very small pieces and crush the garlic cloves.

• Wash and finely chop the mushrooms. If the mushrooms are small enough, you can slice them.

• Beat the eggs in a bowl.

• Add the cottage cheese to the bowl (remove the liquid), add the onion, garlic, spices and mushrooms.

• Distribute the resulting mass into muffin molds (you will get about twelve).

• Bake at 180 degrees for 25 to 30 minutes.

• When they are golden, take them out of the oven and let them cool for about 5 minutes.

• Remove from mold and serve.

Main course: tomato frittata

This recipe from Italian cuisine is easy to make, very fast and at the same time versatile: it works perfectly for breakfast, as a main course for lunch or for dinner.

• four eggs

• two tablespoons of milk

• Two tablespoons of tomato puree

• Three tablespoons of grated Parmesan

• 250 grams of cherry tomatoes

• A teaspoon of olive oil

• Pepper

• Salt (sea if possible)

• Chop and separate the cherries.

• Mix eggs, milk, tomato puree, salt, pepper and a tablespoon of cheese in a bowl. Mix everything well and mix.

• Heat the olive oil in a tall skillet or saucepan.

• Pour the mixture into the saucepan, cover and cook over medium heat until thickened, about 5 minutes.

• Top the frittata with the diced cherry tomatoes and the rest of the cheese.

• Cover the pan or saucepan and allow it to cook for another 5 minutes or so, making sure it does not burn.

Dessert: Fruit mousse with yogurt drops

The finishing touch is a dessert with just 44 calories per serving and no fat. Modify this recipe to your liking to give your pastries almost endless variety.

for the mousse

• white of an egg

• A glass of blackberries (strawberry, raspberry…or even blueberry if you want a more acidic touch)

• Flavored sweetener (choose what you like)

For the yogurt drops

• plain yogurt

• cocoa powder

• Flavored sweetener (choose what you like)

• We’ll start with the yoghurt drops because they need to be prepared the night before.

• Mix the yogurt, cocoa and sweetener of your chosen flavor.

• Pour the mixture into a silicone mold and put it in the freezer. If you want to make the decorations yourself, take them on a plate and put them all in the freezer.

• For the mousse, we will first mix all the ingredients: egg white, a glass of fruit and sweetener to taste.

• Put it all in a food processor and let it blend for 4-5 minutes. The mousse should triple in volume.

• When it hardens, transfer it to a plate and garnish with yoghurt drops.