Ingredients
| Eggs |
2
|
| Cottage cheese |
1 cup (8 oz.)
|
| Garlic powder |
1 tsp.
|
| Onion powder |
1 tsp.
|
| Italian seasoning |
1/2 tsp.
|
| Salt |
a pinch
|
| Baking soda |
1/8 tsp.
|
| Cumin |
1/4 tsp.
|
| Shredded sharp cheddar cheese |
1 1/2 cups
|
| Chunky salsa |
1 1/2 cups
|
| Reduced fat sour cream, optional |
1/2 cup
|
| Cilantro leaves, optional |
For garnish
|
Directions
- PREHEAT oven to 350°F (use convection if you have it). Lightly OIL a rimmed baking sheet lined with parchment paper.
- ADD all ingredients except for the baking soda into a blender.
- BLEND until smooth. SCRAPE down the sides of the blender jar and BLEND once more. STIR in the baking soda and immediately POUR the mixture onto the parchment-lined pan.
- BAKE for 25-35 minutes, rotating the pan halfway through baking, or until the top is golden brown and the flatbread is dry and firm to the touch.
- REMOVE flatbread to a rack or other surface and allow to cool for 10-15 minutes before using.
- ADD your favorite sandwich toppings to one side of your flatbread. For a club sandwich vibe, SPREAD a thin layer of mayonnaise and mustard and layer with slices of ham, tomato, and lettuce. If desired, SPRINKLE in crushed potato chips for crunch. ROLL flatbread tightly and WRAP in parchment paper for neater serving and eating.
Insider Tips
- Flatbread Pizza: Yes, you can also use this flatbread to make pizza! Once it comes out of the oven, top flatbread with pizza sauce, mozzarella cheese, and any other toppings you like. Return to the oven for 5 minutes or until the cheese is completely melted.
- Flourless Bagel Sandwich: Try everything bagel spice instead of the Italian seasoning in the flatbread and fill with a thin layer of cream cheese, smoked salmon, and thinly sliced cucumber, tomato and red onions.
- Hummus Wrap: Spread a thin layer of hummus (dot with harissa for more heat) on flatbread, and top with thinly sliced red pepper, pickles and feta cheese. This is also a great way to use up leftover grilled vegetables.