Cottage Cheese Flatbread with Arugula and Goat Cheese Salad
A simple, high protein light lunch idea with the delicious flavor combination of an arugula salad with goat cheese and balsamic glaze. This is a nutritious and well-balanced plant-based meal! Add chicken if you want it to feel more substantial. Recipe makes 1-2 servings. {Vegetarian & Gluten-Free}
Servings 1 serving
Calories 350kcal
Ingredients
For the flatbread
- 1 cup 2% milkfat cottage cheese
- 2 eggs for a thicker flatbread (or use 1 whole egg + 1 egg white for a less eggy taste)
- Salt, pepper, garlic powder (optional)
For the arugula salad filling
- 1 cup arugula
- 1/4 cup goat cheese
- 1/2 cup cherry tomatoes, halved or quartered
- 1/4 cup diced cucumber
- 1-2 teaspoons red wine vinegar
- Drizzle of balsamic glaze
- Grilled chicken (optional)
Instructions
- Preheat the oven to 350 degrees F. Add eggs and cottage cheese to a blender and puree for about 20-30 seconds until smooth. Season with garlic powder, pepper and a tiny bit of salt (optional).
- Pour the cottage cheese flatbread on a baking sheet lined with well-greased parchment paper. Use a spatula to scrape the sides of the blender, and evenly spread out the mixture.
- Bake in the oven for 40-45 minutes - checking at about the 35 minute mark. The flatbread should look golden and crispy.
- Allow to cool completely. Once cooled, carefully separate the flatbread from the parchment paper or flip the parchment over on a cutting board and remove.
- While the flatbread is cooking, quarter the cherry tomatoes and marine with 1-2 teaspoons of red wine vinegar, a little salt and pepper. Thinly dice the cucumber.
- Top the flatbread with arugula, goat cheese, marinated tomatoes, cucumber and a drizzle of balsamic glaze. Carefully fold it up like a pita. Cut in half, and enjoy! The cottage cheese flatbread is best if consumed the day of preparation. However, if you aren't too picky - it can be refrigerated for up to 3 days. I have even microwaved it the next day for 15 seconds and it tastes delicious!
Notes
- Cottage cheese is already higher in sodium so be careful when adding salt to the cottage cheese/egg mixture.
- To prevent burning: Spread the batter as evenly as possible. The darker the baking sheet, the more likely the edges will burn. If you have a lighter baking sheet, use that (I did not). If the edges do burn, just cut them off!
- Flip the parchment paper with the cooked flatbread over onto a cutting board and gently peel off the paper for easy removal.
| Nutrition Facts | |
|---|---|
| Servings: 1 | |
| Amount per serving | |
| Calories | 350 |
| % Daily Value* | |
| Total Fat 18.5g | 24% |
| Saturated Fat 8.4g | 42% |
| Cholesterol 364mg | 121% |
| Sodium 800mg | 40% |
| Total Carbohydrate 12.3g | 4% |
| Dietary Fiber 3g | 11% |
| Total Sugars 8.4g | |
| Protein 40g | |
| Vitamin D 3.2mcg | 23% |
| Calcium 403mg | 31% |
| Iron 3mg | 19% |
| Potassium 587mg | 12% |
Nutrition
Calories: 350kcal | Carbohydrates: 12.3g | Protein: 40g | Fat: 18.5g | Sodium: 800mg | Fiber: 3g | Sugar: 8g