Ingredients (for about a quarter-sheet or similar sized pan, 4-6 servings):
• 1 cup (about 225-250g) cottage cheese (full-fat or low-fat; small curd blends smoother)
• 2 large eggs
• 1-2 tsp dried oregano (or Italian seasoning/herbs de Provence; adjust to taste)
• Optional seasonings: ½-1 tsp garlic powder, onion powder, salt, black pepper, or everything bagel seasoning for extra flavor
• Topping: 1-2 cups shredded cheese (mozzarella works best for that bubbly, golden look; cheddar, parmesan, or a mix also great)
• Extra dried herbs for sprinkling on top (oregano, basil, etc.)
Instructions:
1 Preheat your oven to 350°F (175°C). Line a baking sheet (quarter sheet ~9×13” or similar rimmed tray) with parchment paper and lightly spray with cooking oil to prevent sticking.
2 Add the cottage cheese, eggs, and your chosen seasonings (oregano + any extras) to a blender or food processor.
3 Blend on high until completely smooth and creamy—no lumps (about 30-60 seconds). Scrape down the sides if needed. The batter will be quite liquidy/thin.
4 Pour the batter onto the prepared baking sheet. Tilt the pan or use a spatula to spread it into an even layer (about ¼-½ inch thick; thinner for crispier/wrap-style, slightly thicker for chewier flatbread).
5 Sprinkle a generous amount of dried herbs (like oregano) evenly over the top of the batter—this matches the speckled look in your photos.
6 Bake for 25-40 minutes (check at 25 min). It should be set in the center, edges golden, and starting to brown. Timing depends on thickness and your oven—thinner = quicker.
7 Remove from the oven, then sprinkle a thick, even layer of shredded cheese all over the top. Add extra herbs if desired.
8 Return to the oven (or switch to broil on low for 2-5 minutes) until the cheese is fully melted, bubbly, and golden-brown with some crispy spots (watch closely to avoid burning).
9 Let it cool for 5-10 minutes (it firms up as it cools), then slice into squares or rectangles.
Tips:
• For extra flavor: Blend in 1-2 tbsp grated parmesan or nutritional yeast with the batter.
• Make it pizza-style: After adding cheese, top with sauce, veggies, or pepperoni before the final bake.
• Storage: Keep leftovers in the fridge (airtight container with parchment between slices) for 3-4 days. Reheat in oven/air fryer at 350°F for crispiness.
• Protein boost: Each serving has roughly 15-20g protein depending on exact amounts.
This is quick, forgiving, and matches your dirty blender + herb-speckled batter + cheesy golden top perfectly. Enjoy—it looks delicious! If this isn’t quite what you made, share more details (like exact ingredients you used) for tweaks.