There aren’t many things which will make your house fill with an aroma as wonderful as the smell of a cheesy corn pie baking in the oven.

In fact, it’s what I’m smelling now as I write these words, and the combo of the melting cheese along with yummy crust getting crispier is making it difficult to concentrate. Nobody said my job was easy.

The good news is that this recipe provides a perfect balance of protein and carbohydrate that kids will love. You can dial the fat content up or down depending on which cheese you use.

Total prep time for this “Pashtida” is under 10 minutes, and it will take care of breakfast on the run for most of the week!

Here’s how to make it: 

Preheat your oven to about 180.

Crack and whip 8 eggs.

Add one cup of whole grain flour, two cans of sugar free corn (drained), 2 boxes of cottage cheese and 250g of shredded cheese. 

Add salt pepper and garlic powder as desired and mix all ingredients.

Slide into a lightly greased pan and place it in the preheated oven for 25 minutes or until lightly browned.

Once you’ve taken it out, let it cool for 5 minutes, then cut into 24 slices.

Each slice gives you 9g carb and 7g protein. A perfect zone snack!