Ingredients

The following ingredients have 4 Servings
  • 1 small head broccoli (about 140g)
  • 2 spring onions, thinly sliced, plus extra shredded spring onion to serve
  • 1 cup (200g) cottage cheese
  • 1 cup (120g) grated cheddar
  • Finely grated zest of 1/2 a lemon, plus lemon wedges to serve
  • 1 egg
  • Olive oil spray, to grease
  • 4 corn or flour tortillas
  • Alfalfa sprouts, to serve

Instruction

  • Preheat oven to 200°C.
  • Cook broccoli in salted, boiling water for 5 minutes or until tender. Drain well and pat dry with paper towel. Roughly chop florets, discarding tough stalks.
  • Place in a bowl with spring onion, cottage cheese, cheddar, lemon zest and egg. Season, and stir to combine.
  • Lightly spray a non-stick ovenproof frypan with oil.
  • Place one tortilla in pan, then spread with half the broccoli mixture and top with a second tortilla. Place over medium heat and cook for 4 minutes or until base is golden. Turn quesadilla and cook for a further 3 minutes or until golden.
  • Transfer to oven and cook for 5 minutes or until cheese is melted. Remove from pan. Repeat with remaining tortillas and broccoli mixture.
  • Cut into wedges and scatter with alfalfa and extra spring onion. Serve with lemon wedges.