Cottage Cheese Flatbread (2 Ingredients, High Protein)
The viral 2-ingredient cottage cheese flatbread: just cottage cheese and eggs, baked into a soft, foldable wrap with 20 g of protein.
Published
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Servings
- 2
This two-ingredient flatbread became famous for a reason: it’s low in carbs, high in protein and flexible enough to roll. Fill it with our healthy chicken salad for a 50 g protein lunch.
Ingredients
- 250 g (1 cup) cottage cheese
- 2 eggs
- Pinch of salt
- ½ tsp garlic powder or Italian herbs (optional)
Instructions
- Heat the oven to 180 °C (350 °F) and line a baking tray with baking paper.
- Blend the cottage cheese, eggs, salt and seasoning until completely smooth.
- Pour onto the tray and spread into a thin, even rectangle about 30 × 25 cm.
- Bake for 30–35 minutes, until set and golden at the edges.
- Cool for 5–10 minutes, then peel off the paper and cut into two wraps.
Nutrition per serving
- kcal
- 200
- Protein
- 20 g
- Carbs
- 5 g
- Fat
- 10 g
Tips
- Spread it thin and even: thick spots stay soft and stick.
- Fill with chicken salad, eggs and spinach, or tuna and cucumber.
- Keeps 3 days in the fridge between sheets of baking paper.
