CLAFOUTIS AUX LEGUMES



800 g (1,76 lbs) mixed vegetables (carrots, peas, green beans, onions and others) 100 ml (3,38 oz) white wine 100 ml (3,38 oz) fat-free  stock salt and pepper.

Flan: 4 eggs - 4 tablespoons of 0% fat white cheese, chives - 1 handful of sorrel.

Cook the vegetables for 20 minutes in the mixed wine and broth. Drain them and place them in a casserole dish. Mix them beaten eggs in an omelette with cottage cheese, sorrel and chives. 

Place the mixture on the vegetables and put in a hot oven (th. 6/180°) for 30 minutes.


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