Spinach flans with parmesan sauce and bread

Ingredients

For 1 serving

• Spinach250 g
• Eggs2
• Part-skim ricotta60 g
• Parmigiano Reggiano15 g
• Reduced-fat milk80 ml
• Cornstarch4 g
• Nutmeg1 pinch
• Whole wheat bread50 g
• Cherry tomatoes100 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 170 °C (conventional). Wash the spinach and wilt it in a frying pan over medium heat with just the water clinging to the leaves for 2–3 minutes; let it cool slightly and squeeze it hard.
2. Blend the spinach with the eggs, ricotta, half the grated Parmigiano Reggiano, a grating of nutmeg and a pinch of salt until smooth.
3. Grease individual ramekins with the oil, fill them and set them in a baking tin; pour hot water into the tin to halfway up the ramekins and bake in this water bath at 170 °C for 25 minutes, until firm and a toothpick comes out clean.
4. Meanwhile, in a small pan, dissolve the cornflour in the cold milk, then heat over medium-low heat, whisking, for 3–4 minutes, until the sauce thickens and coats the spoon; turn off the heat and stir in the remaining Parmigiano.
5. Wash and halve the cherry tomatoes. Let the flans rest for 5 minutes, turn them out by running a knife round the edge and set them on the Parmigiano sauce. Serve with the cherry tomatoes and the wholemeal bread.