Ingredients:
- 3 cups fresh broccoli florets
- 1 cup low-fat cottage cheese
- 1 cup reduced-fat shredded cheddar cheese
- 3 large eggs
- 1/4 cup whole wheat flour (or almond flour for a lower-carb option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for some heat)
- Cooking spray or a small amount of olive oil for greasing the baking dish
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with cooking spray or a small amount of olive oil.
- Steam the broccoli florets until they are tender. You can do this by placing them in a microwave-safe bowl with a few tablespoons of water, covering them with a microwave-safe plate, and microwaving for 3-4 minutes. Alternatively, you can steam them on the stovetop. Once cooked, drain any excess water.
- In a large bowl, whisk together the eggs and cottage cheese until well combined.
- Stir in the shredded cheddar cheese, whole wheat flour, chopped onion, minced garlic, salt, black pepper, and red pepper flakes (if using).
- Gently fold in the steamed broccoli florets.
- Pour the mixture into the prepared pie dish.
- Bake in the preheated oven for about 35-40 minutes or until the pie is set and the top is lightly browned. You can check for doneness by inserting a knife into the center; it should come out clean.
- Allow the pie to cool for a few minutes before slicing and serving.
