10 servings

DOUGH 

200 almond flour (oat or whole)

½ tsp sea salt

2 tbsp olive oil

1 egg

FILLING

2 tbsp olive oil

½ onion finely chopped

750 gr small broccoli florets

3 eggs (egg whites and yolks divided)

350 gr cottage cheese

5 tbsp parsley finely chopped

2 tsp dill

½ tbsp complete seasoning

2 tsp sea salt

pepper to taste

1 tbsp nutritional yeast

Preheat the oven to 350º F. Grease with coconut oil a 20 cm round pan with a removable bottom.

In a bowl add the flour and salt. Stir. Now add the oil and the egg, mix well.

Transfer the dough to pan, placing it at the bottom and on the sides. Set aside.

In a pan, heat the oil, add the onion and cook until it begins to brown. Set aside.

In a large bowl, mix the cheese with the yolks, parsley and dill. Add the onion and broccoli, season with complete seasoning, salt and pepper. Set aside.

In a bowl beat the egg whites until stiff. Then add them to the broccoli mixture folding in so as not to lose volume. 

Pour the filling onto the dough, sprinkle on top nutritional yeast and bake for 25 to 30 minutes until firm and lightly browned.

Remove from oven and let rest 10 minutes before serving.

Per serving 120 gr app

Cal: 249.6 P: 12.7 F: 18.5 Cb: 8.9