Cottage Cheese Herb Flatbread Squares
Cottage cheese, eggs, garlic, and oregano bake into tender, high-protein flatbread squares for wraps, snacks, or soup sides.
By Moow Editorial ·
- Blend the cottage cheese and eggs until smooth so the baked sheet holds together evenly.
- Cool the flatbread before cutting; the squares firm as steam escapes.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 6 flatbread squares
- Prep time: 10 minutes
- Cook time: 28 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 6 flatbread squares.
- Calories: 170 kcal
- Protein: 23 g
- Carbohydrates: 5 g
- Fat: 6 g
- Fiber: <1 g
- Sodium: 613 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 3 1/3 cups (800 g) low-fat cottage cheese
- 6 large eggs (300 g without shells)
- 1 1/2 teaspoons (4 g) garlic powder
- 1 1/2 teaspoons (3 g) dried oregano
- 1/2 teaspoon (1 g) black pepper
Directions
1. Heat the oven to 350°F (175°C). Line a 13-by-18-inch rimmed sheet pan with parchment paper.
2. Blend the cottage cheese, eggs, garlic powder, oregano, and black pepper until smooth.
3. Pour the batter onto the prepared pan and spread it into an even rectangle about 1/4 inch thick.
4. Bake until the center is set, the edges are golden, and the center reaches 160°F (71°C), 25 to 28 minutes.
5. Cool on the pan for 10 minutes, peel away the parchment, and cut into six equal squares.
Sources
Contains eggs and milk. Bake until the center reaches 160°F (71°C), use care with the hot sheet pan, and refrigerate cooled leftovers within 2 hours.