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Cottage cheese pancake with bacon and green onions

Cottage cheese pancake with bacon and green onions

Preparation time:
40 min
Difficulty level:

Nutritional values:

9 g
38 g
44 g


Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Gouda cheese (48% fat)Gouda cheese (48% fat) 75 g
Creme fraiche (30% fat)Creme fraiche (30% fat) 40 g
Coconut flourCoconut flour ½ Teaspoon
Breakfast bacon, baconBreakfast bacon, bacon 25 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Edible curd cheese, curd cheese (20% fat i. Tr.)Edible curd cheese, curd cheese (20% fat i. Tr.) 50 g


Step 1:
Cover a baking tray with baking paper and preheat the oven to approx. 170°C convection oven.
Step 2:
Grate the Gouda. Mix about 25g of grated Gouda together with the curd, the egg and the coconut flour and a small pinch of salt. Now pour the mixture onto the baking tray and shape into a rectangle and place the tray on the middle shelf of the oven. Bake for about 15 min.
Step 3:
In the meantime, clean the spring onions, remove the stalk and cut into fine rings. Dice the bacon into small cubes as well.
Step 4:
After 15 minutes baking time, remove the tarte flambée on the tray from the oven (leave the oven on) and brush the bottom of the tarte flambée with crème fraîche. Then spread the bacon cubes, the spring onion rings and the remaining Gouda on top and place in the oven for another 15-20 min.
Step 5:
Finally, remove the finished tarte flambée from the oven, arrange and enjoy.

Macronutrient distribution:

The recipe Cottage cheese pancake with bacon and green onions is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Baking tray
Baking tray
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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