Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano (optional)
- A pinch of salt and black pepper
Instructions
- Preheat your oven to 350°F (175°C). Line a standard baking sheet with high-quality parchment paper and lightly spray it with non-stick cooking oil. In a high-speed blender or food processor, combine the cottage cheese, eggs, garlic powder, onion powder, oregano, salt, and pepper. Blend on high until the mixture is completely smooth and no curds remain. The consistency should be similar to a thick pancake batter.
- Pour the blended mixture onto the prepared baking sheet. Use a spatula to spread it into an even rectangle, roughly 1/4 inch thick. Avoid spreading it too thin at the edges, or they might burn. Place the sheet in the oven and bake for 30 to 35 minutes. You are looking for the edges to turn golden brown and the center to feel firm and set to the touch. If it still feels soft or “jiggly,” give it another 5 minutes.
- Remove the flatbread from the oven and let it cool on the pan for at least 5 to 10 minutes. This cooling period is crucial as it allows the proteins to set, making the flatbread flexible enough to roll or fold. Gently peel the flatbread off the parchment paper. Add your favorite toppings—like turkey, avocado, and greens—then roll it up or slice it into squares. Enjoy your high-protein creation immediately or store it for later.
- Cook Time: 40 minutes