4% cottage cheese
1 cup
Bread
Cottage cheese flatbread.
A soft, egg-based wrap made by blending cottage cheese and baking it in a thin layer.
- Makes
- 1 large flatbread; 2 portions
- Hands-on
- 10 minutes
- Total time
- 1 hour, including cooling
- Effort
- Easy
GET WHAT YOU NEED
Your shopping list
For 1 large flatbread; 2 portions.
Eggs
2 large
Garlic powder · optional
1 teaspoon
Italian seasoning · optional
2 teaspoons
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
Blender
Makes a smooth batter.
Rimmed baking sheet and parchment
Supports the thin batter without sticking.
STEP BY STEP
Make it
Heat
Set the oven to 350°F. Line a rimmed baking sheet with parchment.
Blend
Blend the cottage cheese, eggs and optional seasonings for about 15–20 seconds, just until smooth.
Spread and bake
Pour onto the parchment in one even, thin rectangle. Bake about 35 minutes, until set and browned at the edges.
Cool before lifting
Let it cool completely on the pan before peeling away the paper. Cut in half for two wraps.
Good to know
- The texture is closer to a firm egg wrap than a flour tortilla.
- Very wet fillings can make it fragile; fill shortly before eating.
- Refrigerate perishable leftovers promptly.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Ready-made egg wraps
A flexible, ready-to-fill alternative; texture and ingredients differ.
Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.
Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- Westby Creamery: two-ingredient flatbread — Ingredient amounts and method