Cottage Cheese Flatbread

I cannot recall the last time I used cottage cheese. It was all the rage in the 1970s as dieting became popular.  And, it would appear it’s making a comeback. Last month I viewed a short video on this internet sensation.  How is it possible to make flatbread out of cottage cheese? Adding an egg helps to bind it together making it more pliable.  Some recipes call for two eggs but one egg does the trick.  For more wrap ideas, view here.

you will need

1 cup cottage cheese
1 egg
1 to 2 teaspoons dried Italian seasoning
small handful of Italian parsley or fresh basil

method

Preheat oven to 350f. Grab a blender and add ingredients. Blend until just combined. Pour onto a lightly greased parchment-lined baking tray.  Evenly spread out the mixture.

this measured 10″ x 8″

Bake in the oven for 30 minutes or until golden brown. Remove from heat and allow to cool for about 5 minutes. Run a spatula around the edges to make sure nothing sticks. I took one end of the parchment paper and pulled it up to make the flatbread roll towards the middle.  I repeated the same process for the other end.  Then unrolled it.

To make the breakfast wrap, begin with 2 slices prosciutto, then tomato.

When ready to use, move the flatbread to a cutting board and flip it upside down so the golden brown side is on the bottom.  This helps with the aesthetics of the flatbread when you roll it up.

Add egg and finish with lettuce.

Gently roll up.

the culinary chase’s note:

This flatbread was delicious as a breakfast wrap.  Enjoy!