3 points We sprinkled our flatbreads with herbs for a garden-fresh pop of flavor. Chopped scallions would be super tasty, too. But you can use dried seasonings if you prefer.
Ingredients
- 1 percent low fat cottage cheese
- 1 cup s
- Egg
- 2 item s, large
- Fresh parsley
- 2 Tbsp or other fresh herbs, finely chopped (optional)
- Dijon mustard
- 1 Tbsp
- Tomato
- 4 thin slice s
- Baby Spinach
- ½ cup s
- mushroom
- 1/2 cup
- Cooking spray
Instructions
- Preheat oven to 350°F. Line a large sheet pan with parchment paper (coat with cooking spray for easy removal).
- Combine cottage cheese and eggs in a blender; puree until smooth. Spread cheese mixture into a large rectangular flatbread shape on the prepared pan and bake for 20 minutes. Remove pan from oven and sprinkle with mushrooms, tomatoes and 1/2 cup fat free mozzarella Bake until cooked through, about 15 to 20 minutes more.
- Let the flatbread cool for a few minutes and then carefully remove it from the pan using a large spatula. Cut the flatbread in half width-wise to make two equal-size pieces.
- Serving size: 2 flatbreads