Cottage cheese and egg flat bread recipe

🥚 Cottage cheese and egg flatbread!

So I’ve been seeing this pop up EVERYWHERE on my socials lately, and thought I’d give it a try as we were out of bread for lunch.

It’s seriously SO simple to make and it was absolutely delicious, full of protein and wasn’t heavy like a sandwich or a roll can be!

⭐️ Why we love it

– Only two main ingredients, cottage cheese and eggs
– Packed with protein, so it keeps you full right through the afternoon
– No flour at all, so it’s naturally gluten free
– Soft and bendy, so you can fill it, fold it or roll it like a wrap

🌿 Here is the recipe

– 1 cup of cottage cheese
– 2 eggs
– 1/2 tsp of onion powder
– 1/2 tsp of garlic powder
– Good pinch of Celtic salt
– A pinch of chopped rosemary

👩‍🍳 How to make it, step by step

1. Heat your oven to 170°C and line a baking tray with greaseproof paper.
2. Pop everything into your Thermomix or blender and blitz for a few seconds, just until it’s smooth and combined.
3. Pour it onto the tray and spread it out nice and thin with the back of a spoon or a spatula. Keep it as even as you can so it cooks evenly and bends without cracking.
4. Bake for 35 minutes, until it’s set and golden around the edges.
5. Let it cool on the tray for 5 to 10 minutes. It firms up as it cools, and then peels off the paper easily.
6. Fill, fold or roll with your favourite lunch goodies and enjoy!

🥑 Today we used avocado, mortadella, white onion, tomatoes and dressing… bellissimo!

💡 Our little tips

– Like it crispier? Spread it thinner and give it an extra 5 minutes.
– Swap the rosemary for oregano, chilli flakes or some fresh chives.
– Cut it into squares for mini toasties, or in half for two wraps.
– Leftovers keep wrapped in the fridge for a couple of days. Warm them in a dry pan to freshen them up.

healthy – easy – protein packed – goodness