4 green tomatoes, sliced thinly, about 1/4 inch
1 1/4 c almond flour
1 t onion powder
1/2 t garlic powder
1/4 t cayenne pepper
1/3 c water
Put your oven on broil and place the rack on the second shelf from the top. You want to cook the tomatoes through while simultaneously browning the coating without burning. Too close and you will certainly burn the tomatoes (take a look at the ones on the back of the plate). I used 2 baking sheets for all the tomatoes, but you could use one, and do a switch-a-roo so you only have to clean one pan. Lightly drizzle the baking sheets with olive oil.
Get out two soup bowls (I was going to say cereal bowl, but thought better of it). Mix the eggs and water in one and the almond flour and seasonings in the other. Place the tomato slices in the egg then in the almond flour. Place the tomatoes in a single layer on the baking sheet and drizzle the tops with a bit of olive oil.
Broil for about 6 minutes on one side, then flip and brown the other side, about another 6 minutes. Sprinkle with a bit of salt right when they come out of the oven. Serve hot.
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