Description
This high protein cottage cheese flatbread is an easy dinner option perfect for weeknight meals. It’s a family-friendly recipe that offers a delicious and nutritious alternative to traditional flatbreads and fits well in high protein and cottage cheese recipe collections.
Ingredients
Scale
- 200g (about 7oz) fermented cottage cheese
- 2 pasture-raised eggs
- 1/8 tsp sea salt and freshly ground black pepper
- Spices of choice (I used a za’atar seasoning blend)
Instructions
- Heat your oven to 350°F or 175°C and prepare a baking sheet with parchment paper.
- Mix all the ingredients in a high-speed blender until you get a smooth and creamy batter.
- Pour the blend onto the parchment paper and shape it into a rectangle approximately 20 inch by 25 inch using a spatula, making sure it’s an even layer but not too thin.
- Bake the flatbread for about 40 minutes, watching that it doesn’t brown or crisp too much; if bubbles appear, gently pierce them with a fork.
- Let the flatbread cool slightly after baking, then carefully peel off the parchment from the top side by starting at the corners and working towards the center to avoid tearing.
- Once it is cooled, the flatbread can be rolled, sliced, or filled as preferred.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Baked
Nutrition
- Calories: 200 kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 2g + 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg