Ingredients 

6 eggs
½ cup extra virgin olive oil
1 teaspoon sea salt and a few grinds of pepper
1 large head broccoli, washed and broken into florets
2 medium carrots, roughly chopped
1 large brown onion, roughly chopped
1 cup grated cheddar cheese *
½ cup almond meal
¼ cup coconut meal
¼ cup tapioca flour
2 level teaspoons gluten free baking powder
¼ cup pine nuts
½ cup sunflower seeds

 Method

•    Preheat oven to 180c and oil a baking dish, e.g. lasagne dish.
•    Whisk eggs in a medium to large bowl, and whisk in olive oil, salt and pepper.
•    Place broccoli in food processor and process to a course crumb consistency.  Add to egg mixture.
•    Process onion and carrots and add to mixture with grated cheese.
•    Sift in almond meal, coconut meal, tapioca flour and baking powder using the back of a spoon to press out any lumps.
•    Combine all ingredients well and pour into prepared baking dish, smoothing out top.
•    Sprinkle on pine nuts and sunflower seeds and bake for aprox 45 minutes or until golden and firm.

Serve hot, warm or cold, on its own or with a salad.

*For a dairy free option omit grated cheese and add an extra ½ teaspoon salt.