CRUSTLESS BROCCOLI TORTE
This crustless broccoli torte is kind of like a casserole, except that the eggs aren’t the main ingredient the way they are in a more traditional breakfast casserole. The star of this show is broccoli, and here it is mixed with artichoke hearts and some almond flour. It makes a great breakfast but also a delicious appetizer or veggie side dish to almost any dinner you can think of. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 50 minutes
1 large head broccoli, cut into florets
1 (14-ounce) can artichoke hearts, drained and chopped
2 eggs
½ red onion, diced
¼ cup almond milk
2 tablespoons almond flour
1 teaspoon garlic powder
Salt
Freshly ground black pepper
1 tablespoon grass-fed butter
- Preheat the oven to 350°F.
- In a medium pot over medium-high heat, lightly boil the broccoli for 2 to 3 minutes, or until almost fork-tender. Drain well, transfer to a food processor or blender, and pulse until roughly chopped.
- Transfer to a large bowl, and add the artichoke hearts, eggs, onion, almond milk, almond flour, and garlic powder. Season with salt and pepper, and stir well.
- Grease an 8-inch round baking pan with the butter, and transfer the mixture to it. Bake for 40 to 45 minutes, or until no longer runny, and serve.
VARIATION 1 CRUSTLESS BROCCOLI-SAUSAGE TORTE: Add ½ pound cooked Italian sausage to the broccoli mix.
VARIATION 2 CRUSTLESS BROCCOLI TORTE WITH SUN-DRIED TOMATOES: Add ½ cup chopped sun-dried tomatoes to the mix for a punch of concentrated flavor.
PREP TIP: If you’re having trouble finding almond flour, you can make your own: Simply pulse 1 cup slivered almonds in a food processor until they reach a fine, flour-like consistency. Don’t overprocess, or you’ll end up with almond butter!
