Cottage Cheese Flatbread with a Soft Egg

Ingredients

• 1 1/2 cups (400 g) low-sodium cottage cheese
• 6 large eggs (300 g)
• 2/3 cup (80 g) whole wheat flour
• 6 cups (180 g) baby spinach
• 2 garlic cloves
• 1 1/2 tbsp (20 ml) olive oil
• 2 tbsp (30 ml) lemon juice
• 4 tbsp (12 g) chopped fresh dill
• 1/2 tsp (1.2 g) black pepper

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Method

1. Blend the cottage cheese with two of the eggs and the flour until completely smooth.
2. Pour half into an oiled pan over medium-low heat and spread it thin. Cook 4 minutes until set and browned underneath, then flip for 1 minute. Repeat.
3. Wilt the spinach with the garlic in the same pan, then stir in the lemon, dill and pepper.
4. Fry the last four eggs, pile the spinach onto the flatbreads and set an egg on each.