INGREDIENTS
50 g
Prosciutto di parma
1
Broccoli, chopped roughly (350 g/ 12.4 oz), medium
1
Red onion (100 g/ 3.5 oz), medium
1/2 tsp
Rosemary, fresh
1 tbsp
Tarragon, fresh
8
Eggs, large
3/4 cup
Almond flour
1 1/2 tsp
Baking powder, gluten-free
1/4 cup
Coconut flour
1 tbsp
Sesame seeds
1/2 tsp
Turmeric, powder
5 tbsp
Ghee or olive oil
1 tbsp
Caraway seeds or black sesame seeds or nigella seeds
2 tbsp
Butter or ghee
1 1/2 cups
Parmesan cheese, grated