Ingredients
Base
- 300 g 4% cottage cheese loose whey drained
- 2 large eggs
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1 tsp olive oil for greasing parchment
Equipment
- 9-by-13-inch rimmed baking sheet
- Blender
- Nonstick baking parchment
- Food thermometer
Instructions
Blend and bake
- Heat the oven to 350°F (175°C). Line a 9-by-13-inch rimmed baking sheet with nonstick baking parchment and brush it thoroughly with the measured oil.
- Blend the cottage cheese, eggs, oregano and pepper until mostly smooth, scraping down the container as needed.
- Pour onto the prepared sheet and spread into an even rectangle, keeping the center and edges a similar thickness.
- Bake about 30–40 minutes until set, lightly golden and no longer wet in the middle. Check that the center reaches 160°F (71°C). Protect very dark edges loosely with foil if the center needs more time.
- Cool on the tray for 10 minutes, then loosen carefully and peel the parchment away from the flatbread. Cut into two portions or smaller rectangles. Add optional fillings only when ready to serve; refrigerate leftovers within 2 hours.
Nutrition
Calories: 240kcalCarbohydrates: 5gProtein: 23gFat: 13g
Video
Notes
Estimated nutrition per half-sheet from representative 4% cottage cheese, large eggs and all measured oil. Fillings excluded. Contains milk and egg.
Illustrative portion-cost basis: cottage cheese $2.65, eggs $0.60 and seasoning/oil $0.25; local prices vary.
Video credit: Clean & Delicious, Dani Spies. Her version uses one cup of low-fat cottage cheese, two eggs, garlic powder and Italian seasoning. This card uses 300 g of 4% cottage cheese and oregano, so its thickness and bake time differ.