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Loaded cottage cheese flatbread with rump steak

Simple protein loaded dinner

2

Serves

15 mins

Prep Time

35 mins

Cook Time

Kirsten McCaffrey

Recipe author

Kirsten McCaffrey

Loaded with protein, these cottage cheese flatbreads are simple to whip up in the blender. Half an hour in the oven and then you can load them up with whatever takes your fancy.

We love these with slices of rump steak, rocket and chimichurri - our Ambassador chef Dean Thompson has a delicious kawakawa chimichurri recipe that's a firm favourite.

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Ingredients

Loaded flatbreads

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2 eggs

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1 cup cottage cheese

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2 tsp olive oil

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300g Quality Mark rump steaks

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150g rocket

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3 red capsicums

roasted and thinly sliced

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½ red onion

thinly sliced

Method

Loaded flatbreads

1

Preheat your oven to 180˚ degrees.

2

Add eggs and cottage cheese into a blender and blitz until smooth.

3

Line a cast iron frying pan with baking paper. Tip the cottage cheese batter onto the paper and bake in the oven for 30 minutes until puffed and golden brown.

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4

Heat olive oil in a frying pan over a high heat.

5

Add your rump steaks and cook for 3 minutes either side or until cooked to your liking.

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6

Rest for 10 minutes, then thinly slice.

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7

Remove the flatbread from the oven - it will deflate into a thin pancake-like flatbread.

8

Top with rocket, capsicum, onions and sliced steak.

9

Drizzle over chimichurri sauce and serve straight away.

Nutrition Information per Serving (823g)

This nutrition analysis is based on 2 serves and doesn't include the chimichurri.

Energy

2481kJ (593 kcal)

Protein

68.2g

Total Fat

23.9g

Saturated Fat

8.0g

Carbs

21.1g

Dietary Fibre

9.9g

Sodium

680mg

Iron

6.4mg

Zinc

7.4mg

Vitamin B12

3.1µg