Two-Ingredient Cottage Cheese and Egg Wrap

Ingredients

• 1 cup cottage cheese (Preferably cottage cheese; fat percentage not specified)
• 2 eggs

Steps

1. 1

   Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

2. 2

   Place the cottage cheese and eggs in a blender and blend until completely smooth, with no lumps. Lumps may cause the result to have a texture similar to an omelet.

3. 3

   Pour the mixture onto the parchment paper and spread it into a thin, even layer.

4. 4

   Bake for 30–35 minutes, until the edges are golden and the center no longer jiggles.

5. 5

   Let it cool before peeling it off the parchment paper. As it cools, it firms up and can be lifted more easily.

6. 6

   Use it as a wrap or pizza crust, or cut it into strips to add to soup.

Notes

The post states approximately 20 g of protein per half recipe. The exact baking sheet size and final thickness are not specified; spread the mixture thinly enough for it to bake evenly.

Nutrition per serving

• breakfast
• wrap
• pizza crust
• high-protein
• gluten-free
• baked
• two ingredients
• meal prep-friendly