A savory crumble to empty your fridge

The leaves of a bunch of beetroot ( almost 400 grams) are still in a perfect condition thanks to my amazing Tupperware recipients. After a good wash and inspection chop the good parts. Chop 1 red onion, 4 garlic cloves. Heat a pan with 2 table spoons of olive oil. Pour all the chopped vegetables in the pan and bake. Stir regularly. To increase the amount of greens, add 450 grams of defrosted spinach leaves. Season with pepper, salt, 1 table spoon of dried basil and a drizzle of balsamic vinegar. Set aside.

Mix 2 eggs with 80 grams of almond flour, 80 grams of oatmeal flour, 1 teaspoon of honey, 30 grams of grated parmesan, pepper and salt. Store in the fridge.

Before dinnertime, spread the flour, cheese mixture as a crumble on the vegetables.

Bake in the oven at 180° for 20-25 minutes until golden brown. Finish with a leftover of chopped fresh parsley.


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