🍽️ Pepper Mosaic with Flan

Name: Pepper Mosaic with Flan
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 bunch parsley; 2 eggs; 200 ml milk (1.5% fat); nutmeg; 1 tsp. paprika powder (rose spicy); salt; pepper; 1 red bell pepper; 1 yellow bell pepper; 1 orange bell pepper; 2 tbsp balsamic vinegar; 3 tbsp olive oil (best quality)

333 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1.5 bunch parsley
2 eggs
200 ml milk (1.5% fat)
nutmeg
1 tsp. paprika powder (rose spicy)
salt
pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 tbsp balsamic vinegar
3 tbsp olive oil (best quality)

Instructions

1. Wash the parsley and shake it dry.
2. Pluck the leaves from the stems and chop them finely.
3. Add the eggs, milk, and chopped parsley to a bowl.
4. Grate some nutmeg over the mixture.
5. Add paprika powder, salt, and pepper.
6. Stir the ingredients thoroughly until well combined.
7. Lightly grease two heatproof molds with a capacity of 125 milliliters each.
8. Pour the egg mixture into the prepared molds.
9. Quarter the peppers and remove the core.
10. Rinse the pepper quarters thoroughly.
11. Place the pepper quarters skin-side up on a baking sheet.
12. Preheat the oven to 150 degrees Celsius (convection: 130 degrees Celsius, gas: level 1-2).
13. Place the molds in a baking dish filled with hot water.
14. Place the baking dish on the rack of the preheated oven.
15. Bake the flans for about 50 minutes.
16. Remove the molds from the oven and let them cool.
17. Turn the oven grill to the highest setting.
18. Roast the pepper quarters under the hot grill.
19. Wait until the skin is slightly blackened and blistered.
20. Place the roasted peppers in a bowl.
21. Cover the bowl and let the peppers cool for 10 minutes.
22. Peel the skin off the pepper quarters.
23. Cut the pepper quarters into squares with a side length of about 1.5 centimeters.
24. Dice the remaining pepper pieces very finely.
25. Place the finely diced pepper remnants in a separate bowl.
26. Toss the pepper remnants with balsamic vinegar, salt, and pepper.
27. Stir olive oil into the pepper mixture.
28. Arrange the pepper squares decoratively and colorfully alternating on the plates.
29. Release the flans from the molds by running a knife along the edges.
30. Place the molds briefly in hot water.
31. Invert the flans onto your palm and place them on the pepper mosaics.
32. Drizzle the dish with the pepper sauce.
33. Serve the mosaic immediately.

Nutrition per serving

kcal: 333
Protein: 14 g · Fett/Fat: 24 g · Carbs: 13 g