Recipes // Side Dishes // Greensadillas



By Ashley Koff


  • 1 bunch BroccoLeaf (approximately 12 leaves)
  • 1 jar Bella Sun Luci sun-dried julienne cut tomato
  • 12 oz organic mozzarella shreds
  • 1/4 cup organic liquid egg whites
  • Cooking spray or coconut oil


  1. Preheat oven to 375F
  2. Lightly coat two cooking sheets with spray or oil
  3. Wash and clean BroccoLeaf; remove stems (can tear but easier to run a sharp knife down each side of the main stem, per leaf) so each BroccoLeaf makes two “tortillas”
  4. In a bowl, toss cheese and tomatoes together
  5. Place BroccoLeaf halves on cookie sheet
  6. Using two tablespoons, take a spoonful of mixture and place in center of the BroccoLeaf half.
  7. Use your finger and spread thin layer of egg white around one side of BroccoLeaf edge 
  8. Gently fold the leaves in half and place each half, pressing egg white edge to other edge, then set completed triangle onto the baking sheet
  9. Bake for 5-7 minutes then flip and continue baking for another 5-7 minutes until the greens turn darker but not burnt.

Makes 12 greensadillas

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