Broccoli, lemon and cottage cheese quesadillas



  • 1 small head broccoli
  • 2 spring onions, thinly sliced, plus extra shredded spring onion to serve
  • 1 cup Low Fat cottage cheese
  • 1/2 cup Low Fat grated cheddar
  • Finely grated zest of 1/2 a lemon, plus lemon wedges to serve
  • 1 egg
  • Avocado oil spray, to grease
  • 4 Cassava or flour tortillas
  • Alfalfa or Sunflower sprouts, to serve
  • Lemon Wedges


  1. Preheat oven to 200°C.
  2. Cook broccoli in 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, shredded cheese, 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.
  7. Cut into wedges and scatter with alfalfa and extra spring onion. Serve with lemon wedges.


Spicy Lettuce Head


  • 1/2 green jalapeño, finely chopped, or 1 tbs chopped pickled jalapeño, patted dry with paper towel (if you’re not up for the spicy, add a splash of white or apple cider vinegar in place of jalapeño below).
  • 1 6 oz Plain Non Fat Yogurt
  • 1 Head Cos Romain Lettuce, Butter or Frisse
  • Finely chopped chives, to serve
  • 1 Tbsp. Lime juice
  • 2 tsp. garlic powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 red and yellow bell pepper finely chopped-these colors will make the dish pop!


  1. Combine Yogurt, spices, jalapeño, and lime juice in a tiny bowl and whip too thin it. Salt and Pepper to taste. Let sit 20 minutes before usage.
  2. Cut the head in half- arrange as desired.
  3. Sprinkle with bell peppers
  4. Drizzle with dressing, and top with chives
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Tanya HW

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