- ½ lb broccoli, steamed and chopped (approx. 3-4 cups)
- 2 eggs
- 1/3 cup grated parmesan cheese
- 4 TBSP almond flour
- 2 TBSP FRENCH PANTRY Roasted Onion and Red Pepper Herb Blend
- 2 cloves garlic, minced
- Salt and freshly ground pepper to taste
Preheat oven to 400°F degrees. Place the Flexipan Medium Tartlet Tray on a Medium or Large Perforated Baking Sheet and set aside.
Using the Santoku Chef Knife, chop broccoli into florets and place in the Medium or Large Round Mold. Cover with the Octagonal Bonmat and cook for 3 minutes. Once done, remove onto a plate, open the lid away from your face, pull the sides together and pinch one end to create a spout and drain off any excess water. Place the steamed broccoli in the Eco-Chop and pull until finely chopped.
In the Stainless Mixing Bowl, add the chopped broccoli, eggs, Parmesan cheese, almond flour, garlic, herb blend, salt and pepper. Make sure all ingredients are well combined. Scoop a rounded tablespoon of mixture into each well of the Medium Tartlet Tray.
Bake for about 15 minutes or until golden brown.