Ingredients
Scale
- 1 cup Cottage Cheese (Use full-fat for creaminess)
- 2 tablespoons Olive Oil (Can substitute with avocado oil)
- 1 large Egg (For a vegan option, use ground flaxseed mixed with water)
- 1 cup All-Purpose Flour (Almond flour for gluten-free option)
- 1 teaspoon Baking Powder (Ensure it’s fresh)
- 1 teaspoon Salt (Opt for sea salt)
- 2 cups Baby Spinach (Finely chopped; kale can be substituted)
- 1 cup Shredded Mozzarella Cheese (Feta for a tangier flavor)
Instructions
- Prep Dough: In a mixing bowl, blend the cottage cheese, olive oil, and egg until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix Ingredients: Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined.
- Fold in Spinach and Cheese: Gently incorporate the chopped baby spinach and shredded mozzarella.
- Shape Flagels: Form the dough into bagel-like shapes and place them on a parchment-lined baking sheet.
- Bake: Preheat oven to 400°F (200°C) and bake for about 15 minutes until golden brown.
- Cool: Allow flagels to cool slightly on a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Reheat in a toaster for crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 flagel
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg