Ingredients

For 4 quesadillas (2-4 lunch portions)

• 250 grams broccoli florets
• 50 grams lean turkey bacon strips
• 2 spring onions
• 4 eggs
• 50 ml cooking cream
• 1 tablespoon Natural Spices Habibi Veggie
• 4 (whole wheat) tortillas
• 80 grams 30+ grated cheese
• Baking spray/ olive oil

Method

1. Cook the broccoli florets until al dente for 4-5 minutes, drain with cold water and let drain.
2. Put some baking spray in a frying pan, fry the turkey strips over medium heat for about 5 minutes until browned and cooked through.
3. Chop the broccoli finely and slice the spring onions into rings.
4. Break the eggs into a bowl, then whisk them with the cooking cream and Habibi Veggie seasoning with a whisk.
5. Stir the turkey bacon strips, spring onions and broccoli into the egg mixture.
6. Heat a frying pan, grease with some baking spray and cook two small omelettes from the mixture on low heat with the lid on the pan.
7. Sprinkle some grated cheese over half of a tortilla, place half an omelette on top and finish with a little more grated cheese. Fold the tortilla closed and fry the quesadilla in a pan until golden brown on both sides. Repeat with the other 3 tortillas.
8. Cut the quesadilla in half, let cool and pack them per portion in (prep) containers. You can eat the quesadilla cold or reheat in the microwave/pan.
9. Optionally serve with freshly mashed avocado and/or sugar-free sweet chili sauce.