June 21 2017
Author Matt Fitzgerald shares an oatmeal breakfast recipe from his book The Endurance Athlete that's popular with Scottish elite athletes
Try this festive (and gorgeous!) recipe for a super-sized dose of your daily greens!
1 cup whole wheat flour
3/4 cup almond flour
1 Tbsp. fresh thyme or rosemary, chopped
1/2 tsp. salt, divided
1/3 cup olive oil
5 large eggs
3 cups winter greens, finely chopped
1 large carrot, shredded
1/3 cup grated Parmesan cheese
1/2 cup dried cranberries or cherries
1/4 cup pine nuts
2 shallots, finely chopped
4 tsp. nutmeg
Preheat oven to 350 degrees. Combine flours, thyme or rosemary and 1/4 tsp. salt in a large bowl. Whisk together oil and 1 Tbsp. water. Add wet ingredients to flour mixture and stir until everything is moist. Press dough into a 9-inch greased tart or cake pan. Bake for 15 minutes, or until crust is golden brown. Let cool 10 minutes before filling.
Lightly beat eggs in a large bowl. Stir in greens, carrot, Parmesan, cranberries, pine nuts, shallots and nutmeg. Spread mixture over crust and bake for 20 minutes. Let cool in pan before slicing.
Nutritional info per serving: 424 calories, 15g protein, 29g fat, 31g carbs, 264mg sodium