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–+ servings

The Easiest High-Protein Flatbread

It’s super quick, really simple to make, and full of protein – and it got the thumbs up from my two kiddos (which, let’s be honest, is always a big win). We’ve been using it as a quick lunch, an after-school snack, or even just a clever little way to get a bit more protein into the day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Lunch
Servings 1 large wrap

Ingredients
  

  • 1 cup cottage cheese 250g
  • 2 eggs
  • Optional seasonings - salt pepper, cajun spice, garlic powder etc

Instructions
 

  • Preheat the oven 180ºC fan. Line a 30 x 20 cm or similar with non stick parchment paper and spray lightly with cooking oil.
  • Measure the cottage cheese and eggs into a powerful blender, add seasonings if you wish.
  • Blend until completely smooth. Pour into the tray.
  • Bake for 20 - 30 minutes until set.
  • Set aside to cool for 10 minutes then peel off the paper and add your favourite fillings.
  • Storage Tips
    This flatbread is best enjoyed fresh on the day you bake it. Since it's egg-based, it can get a little rubbery if left out too long.
    Got leftovers?
    Store in an airtight container in the fridge for up to 3 days.
    To reheat: Warm gently in a dry frying pan over low heat or in the microwave for 10–15 seconds (just to soften it, not cook it again).
    Avoid freezing—egg-based bakes don’t thaw well and will lose that nice te
Keyword Eggs, Healthy, High Protein, Lunch
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