Turkey and vegetable savory flans
Ingredients (serves 2)
- 80 g turkey breast
- 125 ml oat milk
- 25 g onion
- 1 egg
- Pepper
- Nutmeg
- Extra virgin olive oil
- Salt (skip in case of hypertension or fluid retention)
- Option 1
- 50 g green pepper
- 50 g spinach
- 25 g courgette
- Option 2
- 50 g red pepper
- 50 g carrot
- 25 g tomato
Method
- 1. Cut the turkey into strips.
- 2. Peel and chop the onion.
- 3. Wash and chop the vegetables (option one or op-tion two).
- 4. Cook the turkey in a pan with a drizzle of olive oil until brown with a pinch of salt. Set aside.
- 5. In the same pan sauté the onion.
- 6. When the onion begins to turn brown, add the vegetables.
- 7. Cook until very tender. Reserve.
- 8. In a big bowl, mix egg, oat milk, cooked vegeta-bles, and the turkey. Add a pinch of salt, pepper, and nutmeg.
- 9. Blend until homogeneous.
- 10. Put the mixture into two individual oven-suitable moulds.
- 11. Bake at 140°C for forty to forty-five minutes, so the mixture sets.
- 12. Cool, take out of the moulds and serve cold or at room temperature.
