Description
High-protein, yeast-free flagels made with creamy cottage cheese, fresh baby spinach, and melted mozzarella for a chewy, nutritious breakfast or snack. These savory flatbreads bake in under 25 minutes and offer a perfect balance of tangy cheese, crisp edges, and vibrant greens.
Ingredients
1 cup full-fat small curd cottage cheese
2 tablespoons olive oil
1 large egg or 1 flax egg (2 tablespoons ground flax + 3 tablespoons water)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
2 cups baby spinach (chopped finely)
1 cup shredded mozzarella cheese
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
In a large bowl, mix cottage cheese, olive oil, egg (or flax egg), baking powder, salt, and flour until a thick dough forms
Fold in finely chopped baby spinach and shredded mozzarella
Portion dough into 4 equal balls, flatten into disk shapes, and score an X on top
Bake for 12-15 minutes until golden and crisp at edges
Notes
For best texture, use room-temperature cottage cheese
Test baking powder reactivity by mixing 1 tsp with hot water before using
Serve warm or toasted for a bread substitute
Store leftovers in an airtight container for up to 4 days
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American Fusion