Preheat the oven to 375°F / 190°C
Cook or steam (if you have a steamer) the broccoli florets until bright green and tender (steaming retains the most nutrients)
Once cooked, mash the broccoli florets with a fork
In a bowl mix together the flour, baking powder, cooked broccoli, and cottage cheese
Add the chopped tomatoes, oil, beaten egg yolk, yogurt and mix well
Grease a baking dish with a bit of olive oil and spoon the mixture into it (or use a muffin tin if you have one!)
Bake for around 30-40 minutes or until golden
Once cooled (about 20 minutes) separate into 12 pieces and store in the fridge for up to 3 days
They can also be frozen for up to 3 months and are a perfect food to take to the park or on a plane