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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F. | 2. Wash all the vegetables. | 3. Deseed the (bell)peppers, and cut them into smallish, uniform pieces. | 4. Cut the eggplant into similar sized pieces (just a little smaller than the diameter of the zucchini). | 5. Cut the zucchini into quarter inch thick slices. | 6. Wash the sorrel, chop it and set it aside. | 7. Heat the oil in a wide frying pan, and sauter the vegetables over high heat for 5 minutes. Salt and pepper them. Set aside. | 8. In a large bowl, beat the cream with the eggs and the sorrel. Add all of the vegetables to this mixture. | 9. (Alternatively, cook the sorrel for a few minutes in oil, and add them, cooked, to the cream and eggs.). | 10. Divide the mixture into 6 ramekins of suitable size, and put them into a baking pan. Fill the baking pan with water to come up to half the height of the ramekins. | 11. Put it into the oven and cook for 25 minutes. | 12. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
courgette	4	courgettes		-	-	-	-
aubergine	2	aubergines		-	-	-	-
yellow pepper	1			-	-	-	-
red pepper	1			1.25	0.2753	0.0584	0.0138
sorrel	1	cup		-	-	-	-
creme fraiche	2	cups	low fat	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.