Category
Yields1 Serving
 1 Head of Broccoli
 2 Spring Onions Sliced, plus extra shredded to serve.
 1 cup Cottage Cheese
 1 cup Grated Cheddar
 Finely Grated Zest of ½ a Lemon, plus wedges to serve.​
 1 Egg
 Olive Oil to Grease Pan​
 4 Corn or Flour Tortilla
 Alfalfa Sprouts, to serve
1

1. Preheat oven to 200°C.​

2. 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.​

3. Place in a bowl with spring onion, cottage cheese, cheddar, lemon zest and egg. Season, and stir to combine.​

4. Lightly spray a non-stick ovenproof frypan with oil.​

5. 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.​

6. Transfer to oven and cook for 5 minutes or until cheese is melted. Remove from pan. Repeat with remaining tortillas and broccoli mixture.​

7. Cut into wedges and scatter with alfalfa and extra spring onion. Serve with lemon wedges.

Nutrition Facts

1 servings

Serving size

Amount per serving
Calories460
% Daily Value *
Total Fat 17.4g23%
Saturated Fat 7.2g36%
Trans Fat -0.7g
Cholesterol 83.5mg28%
Sodium 421mg19%
Total Carbohydrate 18.2g7%
Dietary Fiber 3.1g12%
Total Sugars 3g
Protein 16.8g
Potassium 276mg6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 1 Head of Broccoli
 2 Spring Onions Sliced, plus extra shredded to serve.
 1 cup Cottage Cheese
 1 cup Grated Cheddar
 Finely Grated Zest of ½ a Lemon, plus wedges to serve.​
 1 Egg
 Olive Oil to Grease Pan​
 4 Corn or Flour Tortilla
 Alfalfa Sprouts, to serve

Directions

1

1. Preheat oven to 200°C.​

2. 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.​

3. Place in a bowl with spring onion, cottage cheese, cheddar, lemon zest and egg. Season, and stir to combine.​

4. Lightly spray a non-stick ovenproof frypan with oil.​

5. 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.​

6. Transfer to oven and cook for 5 minutes or until cheese is melted. Remove from pan. Repeat with remaining tortillas and broccoli mixture.​

7. Cut into wedges and scatter with alfalfa and extra spring onion. Serve with lemon wedges.

Notes

Lemon Zest, Broccoli, and Cottage Cheese Quesadilla
IngredientsDirections