American · breakfast, snack, side

Two-Ingredient Cottage Cheese and Egg Flatbread

Two-Ingredient Cottage Cheese and Egg Flatbread — from Steak and Butter Gal's cooking video Watch how it’s made · 13:18

Video by Steak and Butter Gal on YouTube · Open on YouTube

60 minServes 4217 kcal a serve
  • Carnivore
  • Low carb (4.4 g net carbs) but not keto: 56% of the energy is from fat, and keto meals get about 60% or more
  • Gluten-free ingredients
  • Nut-free

Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.

A grain-free bread made from just cottage cheese and eggs: each serve gives about 19 g of protein for around 220 kcal and is a good source of selenium and vitamin B12, with no flour, sugar or seed oils.

Printable PDFA4

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Ingredients 3

Method

Tap a time to watch that step in the video.

  1. Heat the oven to 175°C (350°F) and line a baking sheet with baking paper. 1:15
  2. Blend the 2 cups of cottage cheese in a food processor or blender until completely smooth, then add the 4 eggs and blend again to a smooth, creamy batter. 1:22
  3. Pour the batter onto the lined sheet and let it spread naturally into a thin, even flatbread. 1:42
  4. Bake for 40 minutes, until set. Slide the paper onto a cool, dry surface and let the flatbread cool. 2:00
  5. Flip the flatbread over, peel off the paper and cut it into squares, triangles or rounds. 3:43
  6. Heat a pan, grease it with a little beef tallow and sear each piece for about 60 seconds, pressing it down lightly so it picks up brown marks. Eat warm with butter, or fold around meat and cheese like a wrap. 4:07

Tip. Serves 4 (our estimate; the cook doesn't say). It keeps its soft, foldable texture for a day or two, so it travels well; you can mix herbs or spices into the batter before baking. Halve it with 1 cup cottage cheese and 2 eggs.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 4

Energy217 kcal910 kJ
Protein19 g38% of a day
Fibre0 g0% of a day
Carbohydrate4.4 g4.4 g net · 3.6 g sugars2% of a day
Fat13 g5.2 g saturated17% of a day
Sodium420 mg18% of a day

Where the energy comes from one serve

  • Net carbs 8%
  • Protein 36%
  • Fat 56%

Very low carb: under 10% of the energy is from carbs.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High48%

26 µg a serve, mostly from eggs (59%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B12 High43%

1 µg a serve, mostly from eggs (53%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin A Source13%

116 µg a serve, mostly from eggs (64%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Show the other 12
Calcium9%

118 mg a serve, mostly from full-fat cottage cheese (79%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Zinc9%

1 mg a serve, mostly from eggs (55%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Folate9%

36 µg a serve, mostly from eggs (62%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B67%

0.1 mg a serve, mostly from eggs (52%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin D6%

1.2 µg a serve, mostly from eggs (91%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin E5%

0.7 mg a serve, mostly from eggs (74%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Omega-35%

0.1 g a serve, mostly from eggs (45%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Potassium4%

180 mg a serve, mostly from full-fat cottage cheese (65%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron4%

0.7 mg a serve, mostly from eggs (84%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium3%

14 mg a serve, mostly from full-fat cottage cheese (64%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin C0%

0 mg a serve. An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin K0%

0.1 µg a serve, mostly from eggs (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Steak and Butter Gal; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.