Cottage Cheese Protein Flatbread with Eggs and Spinach

Ingredients

• 1/2 cup (120 g) dairy-free cottage cheese
• 2 tbsp (30 ml) liquid egg whites
• 1 tbsp (7 g) almond flour
• 1/4 cup (26 g) coconut flour
• 1/4 tsp garlic powder
• Pinch of salt and black pepper
• 1 cup (30 g) baby spinach
• 1 tbsp (10 g) dairy-free mozzarella-style shreds
• 1 large egg

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Method

1. Preheat oven to 400°F (200°C). Line a small 9 × 13-inch (23 × 33 cm) baking sheet with parchment paper.
2. In a small food processor, blend the cottage cheese, egg whites, almond flour, coconut flour, garlic powder, salt, and pepper until smooth. Rest for 3 minutes to thicken.
3. Spread into a thin oval and bake for 10 minutes, until firm and golden at the edges.
4. Top with the spinach and mozzarella, make a well in the middle, and crack in the egg. Bake for 6–8 minutes more, until the white is set.
5. Cool for 2 minutes before slicing.