Ingredients
- 8 ounces broccoli florets (3 to 3 1/2 cups)
- 2 large eggs
- 1 cup 4% small-curd cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped tender herbs (such as dill or parsley)
- 1 teaspoon finely-grated lemon zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Freshly-ground black pepper
- 1/2 cup all-purpose flour, plus more as needed
- 1 teaspoon baking powder
- nonstick cooking spray or extra-virgin olive oil
Instructions
- Steam the broccoli in the microwave or on the stovetop, then finely chop (you should have about 1 1/2 cups once cooked and chopped).
- Whisk the eggs and cottage cheese in a large bowl. Stir in the cheddar, herbs, lemon zest, garlic powder, salt, and a few grinds pepper.
- Fold in the flour and baking powder, followed by the broccoli. If the batter seems loose or spreads too much when scooped, add up to 4 tablespoons more flour. (The consistency will vary depending on the brand of cottage cheese).
- Heat a mini waffle iron (I use this one). Coat with nonstick cooking spray, then add ~1/4 cup of the batter. (Sprinkle on a little extra cheddar on top if you like). Cook until completely cooked through, then transfer to a cooling rack and repeat with the remaining batter. Alternatively, heat 2 tablespoons olive oil in a large nonstick skillet over medium. Add the batter in ¼ cup portions and cook, flipping once, until completely cooked through.
- Let cool completely, then arrange in a single-layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container for longer-term storage (separate layers with parchment paper).
- Reheating from frozen: Microwave until warmed through, about 1 minute. Alternatively, air fry at 350°F, flipping once, until warmed through, 6 to 8 minutes total. To serve: Cut into bite-sized pieces. Adults: Top with hot sauce!
Adapted from this recipe.