Whisk ½ cup non-fat Cottage Cheese, 1 Eggland’s Best / Burford Brown egg, 1 tbsp grated parmesan, ¼ tsp baking powder, salt, and garlic powder. Pour into a small lined dish and bake at 175°C / 350°F for 18 minutes. Cool slightly and slice into soft squares. The texture is airy, almost soufflé-like — a totally new protein bake people don’t expect.
Servings: 9