Some flans are sweet desserts, but this one is savory and makes an ideal side dish. Broccoli, parmesan cheese and garlic give this custardy dish its delicious taste.
| 1 | large head of broccoli (4 cups, cut into florets ) | |
| 2 | tbsp | olive oil |
| 1 | small onion (finely diced) | |
| 1 | clove | garlic |
| Juice of 1/2 lemon | ||
| 1⁄2 | c | + 3 tablespoons Parmesan cheese |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 3 | egg whites (beaten until frothy) | |
| Salt and pepper to taste | ||
| Pinch of crushed red pepper | ||
| Pinch of fresh nutmeg |
Preheat oven to 350°. Spray 9" baking dish with cooking spray.
Cook broccoli in boiling salted water just until tender (4-6 minutes). Drain and set aside.
In a sauté pan over medium heat add olive oil, onion, and garlic. Cook about 3 minutes. Add cooked broccoli in pan and cook for 4 more minutes. Transfer to food processor. Add lemon juice and 1/2 cup parmesan cheese and blend until smooth. Pulse in yogurt and egg whites. Add salt, pepper, red pepper, and nutmeg.
Transfer to prepared baking dish. Sprinkle with remaining 3 tablespoons of parmesan cheese. Bake in hot oven for 30-35 minutes or until golden brown.