Cottage Cheese Flat Bread (2 Ingredient)
This viral cottage cheese flatbread makes for a perfect high-protein lunch. Using only 2 ingredients, this egg and cottage cheese wrap is gluten free, low carb, keto, delicious and so versatile.
Equipment
- Blender
- Quarter Sheet Baking Tray
Ingredients
- 1 cup Cottage Cheese
- 2 Eggs
- 1/4 tsp Your Favorite Seasoning (I like dried herbs-Italian, herbs de Provence, oregano etc)
- Pinch of salt
Instructions
- Preheat Oven to 350F. Line baking tray with parchment paper. I use 10x15 baking sheet, but you can use quarter baking sheet (13x17).
- Blend Ingredients. Using a blender, combine cottage cheese, 2 eggs, and seasoning. Blend until smooth. Don’t over blend because if too much air is added, then your flatbread will be puffy with many air pockets.
- Spread batter. Pour mixture onto a parchment paper lined baking sheet. Lightly spread evenly into a rectangle. Don't spread too thin or it will burn.
- Bake for 25-30 mins or until golden top. Remove from oven and cool.
- Add your favorite toppings. I like a classic club or BLT style wrap with mayo, dijon, lettuce, turkey, tomato, avocado.
Notes
Don't blend batter for too long. An airy batter will puff up during baking and cause many air pockets.
Don't spread the batter too thin. If you can see through your batter unto the parchment paper, then you've spread it too thin.
Refrigerate in an airtight container for up 4 days.