Dill & Spinach Skillet Flatbread with a Soft Egg

Ingredients

• 1 1/2 cups (400 g) low-sodium cottage cheese (or low-fat cottage cheese)
• 6 large eggs (300 g)
• 2/3 cup (80 g) whole wheat flour
• 1 1/2 tbsp (20 ml) olive oil
• 6 cups (180 g) baby spinach
• 2 garlic cloves, minced
• 2 tbsp (30 ml) lime juice
• 4 tbsp (12 g) chopped fresh dill
• 1/2 tsp (1 g) black pepper

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Method

1. Blend the cottage cheese with a stick blender with two of the eggs and the flour until completely smooth.
2. Pour half into a nonstick pan brushed with a little of the oil, over medium-low heat and spread it thin. Cook 4 minutes until set and browned underneath, then flip for 1 minute. Repeat.
3. Wilt the spinach with the garlic in the same pan, then stir in the lime juice, dill and pepper. Fry the last four eggs, pile the spinach onto the flatbreads and set an egg on each.