High-protein cottage cheese flatbread
We tried the cottage cheese flatbread that recently went viral because it offers a high-protein alternative with just two ingredients.
The cottage cheese and egg whites bake together into a tender flatbread that works as a wrap, a pizza base, or a light sandwich.
Heat the oven to 175°C and line a baking sheet with parchment and a light spritz of oil so the bread does not stick.
Blend the cottage cheese with the egg whites in a blender until completely smooth with no lumps; smoothness is the condition for a cohesive, not crumbly, bread.
Pour the mixture onto the sheet and spread it about half a centimeter thick into a rectangle, and sprinkle the garlic, salt, and herbs on top to distribute the flavor.
Bake 30 minutes until it sets completely and turns slightly golden at the edges; this is the sign it is done.
Let the bread cool 5 minutes before lifting it off the paper so its texture sets and it folds easily without breaking.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing High-Protein Cottage Cheese Flatbread, and how to fix them:
Usually the cheese was not blended smooth enough; blend until every trace of grains disappears before spreading.
It did not dry enough; return it for a few extra minutes until the moisture goes and the edges turn golden.
Add a pinch of garlic powder and more herbs; the seasoning balances the egg white flavor.
Wrap it in paper then an airtight container and keep it for up to 3 days in the refrigerator.
Reheat it in a dry skillet for a minute on each side to restore its suppleness, rather than the microwave, which can make it rubbery.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Liquid egg whites | Two whole eggs | Instead of 120 ml of whites | If liquid whites are unavailable, with a slightly richer taste |
| Cottage cheese | Low-fat cottage cheese | Same amount | To lower the fat while keeping the protein |
| Dried herbs | Spice blend (everything bagel) | A sprinkle over the mixture | For a more pronounced flavor |
| Ingredient | 1 serving | 2 servings (base) | 4 servings |
|---|---|---|---|
| Cottage cheese | 120 g | 240 g | 480 g |
| Liquid egg whites | 60 ml | 120 ml | 240 ml |
| Garlic powder | 1 g | 2 g | 4 g |
Spread the mixture thin and even; thick edges stay soft while the thin parts dry out, and evenness gives you a bread that folds without breaking.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
