Savory Spiced Flan with Roasted Pepper Mosaic
Savory Spiced Flan with Roasted Pepper Mosaic - A colorful work of art that delights the eyes and palate
Healthy, because
Even smarter
Nutritional values
This delicious savory flan meets the daily requirement of three important vitamins: vitamin A, for night vision and skin, vitamin E for the blood vessels and vitamin C, which helps strengthen the immune system.
These flans can also be prepared with basil, which goes particularly well with the diced peppers dressed with balsamic vinegar and olive oil.
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 257 mg | (271 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 244 mg |
Ingredients
- Ingredients
- 1 ½ bunches parsley
- 2 eggs
- ¾ cup
- Nutmeg (to taste)
- 1 pinch ground paprika (hot)
- salt
- peppers
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 orange Bell pepper
- 2 Tbsps balsamic vinegar
- 3 Tbsps extra virgin olive oil
Kitchen utensils
Preparation steps
Rinse parsley, shake dry, pluck leaves, chop finely and place in a bowl. Add eggs, milk, grated nutmeg, paprika and season with salt and pepper. Mix thoroughly.
Lightly grease 2 ramekins of 1/2 cup volume.
Fill ramekins with mixture and place in a casserole dish. Fill dish with hot water and place on oven rack in preheated oven at 300°F/convection 265°F for about 50 minutes. Remove and let cool. (Can be prepared 1 day in advance. Store covered in refrigerator and bring to room temperature 40 minutes before serving.)
Rinse peppers, cut into quarters, remove seeds, and place on baking sheet, skin side up.
Roast peppers in broiler briefly until skin is slightly black and blistered.
Cool peppers in a covered bowl for 10 minutes then remove skin.
Cut peppers into squares of approximately 1/2 inch. Reserve 3/4 of the square-cut peppers.
Cut 1/4 of cubed peppers into fine dice.
To create sauce, mix diced peppers with balsamic vinegar, salt and pepper in a bowl. Stir in olive oil.
Arrange square-cut peppers in a decorative mosaic pattern of alternating colors on a plate.
Unmold the baked flans from the ramekins. Loosen with a knife along the edge if necessary. Place flans on top of pepper mosaics and serve drizzled with pepper sauce.
