INGREDIENTS
1
Basil leaves and/or watercress, fresh
1
Brown onion (80 g/ 2.8 oz), small
1/2 cup
Cherry tomatoes
2 cloves
Garlic
100 g
Kale
1
Red bell pepper (100 g/ 3.5 oz)
4
Eggs, large
3 tbsp
Marinara sauce or red pesto
1 cup
Almond flour
1/4 tsp
Black pepper, cracked
1/3 cup
Flax meal
1 tbsp
Psyllium husk powder
2 pinches
Sea salt or pink himalayan salt
1 tbsp
Olive oil, extra virgin
1/4 cup
Butter
60 g
Goats cheese, soft
2 tbsp
Water