Method

• 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.