Ingredients
Flatbread
- 1 cup full-fat plain cottage cheese 226 g; pour off any separate puddle of liquid
- 2 large eggs 100 g without shells
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon olive oil for the parchment
Equipment
- 1 Blender or food processor
- 1 Rimmed baking sheet
- 1 Parchment paper
- 1 Spatula
- 1 Thin-probe food thermometer
Instructions
Prepare
- Heat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment and brush the paper with the olive oil.
- Blend cottage cheese, eggs, oregano, and garlic powder until completely smooth, scraping down the container as needed.
- Spread into an even 9-by-12-inch rectangle on the parchment. Keep the perimeter similar in thickness to the center.
Bake and cool
- Bake for 30–40 minutes, checking at 30 minutes, until the center is set and the edges are golden. The thickest part should reach 160°F (71°C).
- Cool on the pan for 10 minutes. Gently peel the paper away, cut the sheet in half, and serve plain or fill lightly.
Nutrition
Serving: 1 serving (half the unfilled sheet)Calories: 205.36kcalCarbohydrates: 4.92gProtein: 19gFat: 11.88gSaturated Fat: 3.82gPolyunsaturated Fat: 1.34gMonounsaturated Fat: 4.35gCholesterol: 205.21mgSodium: 427.52mgPotassium: 198.94mgFiber: 0.18gSugar: 3.23gVitamin A: 432.45IUVitamin C: 0.02mgCalcium: 126.42mgIron: 1.1mg
Notes
Nutrition is estimated for half the unfilled sheet, including the oil used on the parchment; fillings are not included. Cottage cheese brands vary. Contains milk and eggs. Refrigerate unfilled pieces within two hours and use within three days. If reheating, heat to 165°F (74°C). Nutrition is an ingredient-weight estimate from USDA FoodData Central SR Legacy; vitamin values are input-based estimates without cooking-retention adjustment. Brands and cooking losses vary.
