This is a firm family favourite, so much so that I usually make 2 at a time, 1 for dinner and the other for packed lunches the next day. You can chop and change the ‘extras’; courgettes, bacon, mushrooms, peppers, in fact anything that takes your fancy or anything that needs using up.

In fact I’ve sometimes had to use fromage frais when I’ve run out of cottage cheese, I can’t really tell you the quantities as I just ‘dolloped’ it on!! That shows you how versatile and easy this is.

1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Lightly steam the broccoli, run under cold water to stop the cooking and set aside.
3. Spray a nonstick pan with cooking spray and gently fry the spring onions.
4. Lightly spray a 20cm round, shallow baking dish with low calorie cooking spray and arrange the broccoli, the salmon and the spring onions. Spread the cottage cheese over the vegetables and salmon.
5. Beat the eggs in a large bowl, season lightly with freshly ground black pepper and the herbs. Pour the egg mixture over the cottage cheese.
6. Add the grated Parmesan over the top.
7. Place in the oven and cook for 30 minutes or until set and golden. Remove from the oven and allow to rest for about 15 minutes before cutting into wedges.
8. This can be eaten warm or cold. If serving cold, cool, cover and chill until ready to eat.