Description
Savory flagels made with cottage cheese and spinach, perfect for quick lunches or brunches.
Ingredients
Scale
- 1 cup cottage cheese
- 2 tablespoons olive oil
- 1 large egg (or 1 tablespoon ground flaxseed mixed with 3 tablespoons water for vegan)
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups baby spinach, finely chopped
- 1 cup shredded mozzarella cheese (or feta for a tangy twist)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the cottage cheese, olive oil, and egg (or flax mixture) until mostly smooth.
- Add the flour, baking powder, and salt. Stir until just combined; the batter should be thick but scoopable.
- Fold in the finely chopped spinach and shredded mozzarella evenly.
- Drop 6–8 mounds (about 1/4 cup each) onto the prepared sheet and flatten each mound slightly.
- Bake in the preheated oven for 12–18 minutes, until edges are set and the tops are lightly golden.
- Let cool for 5 minutes on the pan, then transfer to a wire rack to finish setting. Serve warm.
Notes
For a gluten-free option, use almond flour and add one more egg or flaxseed mixture to help bind. For lower sodium, reduce salt to 1/2 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flagel
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg