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Per serving
Calculating nutrition...
- 1
Prep the pan
Preheat the oven to 350F. Line a quarter sheet pan (about 13x9 inches) with parchment paper and lightly grease it with cooking spray. Bring your eggs to room temperature so the batter blends smooth.
- 2
Blend the batter
In a food processor or high-powered blender, combine the cottage cheese, eggs, salt, pepper, oregano, crushed rosemary, and garlic powder. Blend until very smooth — no lumps. It wont taste eggy once baked.
- 3
Spread it thin
Pour the batter onto the prepared pan and spread it into a thin, even layer all the way to the edges. An even layer is what gives you that flexible, bread-like texture instead of an omelet.
- 4
Bake
Bake 30-35 minutes, until the eggs are fully set and the edges are golden brown.
- 5
Cool completely
Let the flatbread cool completely in the pan before removing or rolling it. Warm flatbread tears — this step is non-negotiable. Once cool, use it right away or refrigerate. Fill it as a wrap or top it like a pizza.
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High-Protein Cottage Cheese Flatbread
Created by: MacroMeals
Ingredients
- 1 cup cottage cheese
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried rosemary
- 1/4 tsp garlic powder
Instructions
- Prep the panPreheat the oven to 350F. Line a quarter sheet pan (about 13x9 inches) with parchment paper and lightly grease it with cooking spray. Bring your eggs to room temperature so the batter blends smooth.
- Blend the batterIn a food processor or high-powered blender, combine the cottage cheese, eggs, salt, pepper, oregano, crushed rosemary, and garlic powder. Blend until very smooth — no lumps. It wont taste eggy once baked.
- Spread it thinPour the batter onto the prepared pan and spread it into a thin, even layer all the way to the edges. An even layer is what gives you that flexible, bread-like texture instead of an omelet.
- BakeBake 30-35 minutes, until the eggs are fully set and the edges are golden brown.
- Cool completelyLet the flatbread cool completely in the pan before removing or rolling it. Warm flatbread tears — this step is non-negotiable. Once cool, use it right away or refrigerate. Fill it as a wrap or top it like a pizza.