Skillet Cottage Cheese Flatbread
A two ingredient batter of cottage cheese and eggs cooks into soft, flexible flatbreads in a nonstick skillet.
Equipment
- Nonstick skillet
- Mixing bowl
- Wide spatula
Ingredients
Main Ingredients
- 1 cup small curd cottage cheese full fat or low fat
- 2 large eggs
- ½ tsp garlic powder optional
- ½ tsp onion powder optional
- 1 tsp dried Italian seasoning optional
- ¼ tsp black pepper optional
- 1 tsp olive oil optional, for brushing the skillet
Instructions
Cooking
- Heat. Warm a nonstick skillet over medium heat for two minutes.
- Mix. Stir the cottage cheese and eggs until combined, then add the seasonings. Do not taste the batter.
- Cook. Pour one third cup of batter into the pan and spread it into a round. Cook two to three minutes until the edges set and the bottom is golden.
- Flip. Turn the flatbread and cook two minutes more until no wet batter remains. Repeat with the rest of the batter for four rounds in all.
Notes
Substitutions: Ricotta works in place of cottage cheese, though the rounds turn softer.
Tips: Drain wet cottage cheese and keep the heat at medium.
Storage: Refrigerate up to three days and reheat to 165 degrees F. Do not freeze.
Nutrition does not include the optional seasonings or oil.