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This French-inspired brunch pairs a light, custardy vegetable clafoutis with creamy white beans simmered in olive oil, garlic, and fresh herbs. The baked eggs and cheese provide just enough animal protein, while chickpea flour, white beans, and added fiber give the dish its Protein Flip' balance. With a delicate texture, pops of colorful vegetables, and fragrant herb beans on the side, this recipe works as an elegant weekend centerpiece or a make-ahead meal that reheats beautifully.
For the Vegetables
For the Batter
For the Topping
Preheat Oven Preheat to 375°F. Grease two 6-inch baking dishes or four 8-oz ramekins. Sauté Vegetables In a skillet over medium heat, warm the olive oil. Add leek, zucchini, garlic, salt, and pepper. Cook 4–5 minutes, until just tender. Stir in spinach and cherry tomatoes; cook 1–2 minutes until wilted. Remove from heat. Make Batter In a blender, combine eggs, cottage cheese, goat cheese, almond milk, chickpea flour, Just Better Fiber, Dijon mustard, nutritional yeast, and herbs. Blend until completely smooth. Assemble Clafoutis Pour a thin layer of batter into each dish. Evenly distribute the cooked vegetables over the batter. Pour the remaining batter on top. Garnish with Gruyère, sun-dried tomatoes, and extra herbs. Bake Bake 25–30 minutes, until puffed, golden, and set in the center. Let rest 5 minutes before serving. Cook the Beans While the clafoutis bakes, warm olive oil in a saucepan over medium heat. Add shallot and garlic; sauté until softened, about 2 minutes. Add beans, thyme, rosemary, salt, and pepper. Stir in a splash of broth and simmer gently 5–7 minutes. Finish with Dijon mustard if desired. Serve Spoon warm beans into shallow plates or bowls. Add a wedge or scoop of clafoutis alongside. Garnish with fresh herbs.
For the Vegetables
For the Batter
For the Topping
USD
For the Vegetables1 tsp olive oil or avocado oil½ small leek, thinly sliced (white/light green part only)½ small zucchini, diced½ cup baby spinach, roughly chopped¼ cup cherry tomatoes, halved1 garlic clove, minced½ tsp kosher salt¼ tsp black pepperFor the Batter2 large eggs¾ cup low-fat cottage cheese¼ cup soft goat cheese (chèvre)¾ cup unsweetened almond milk¼ cup chickpea flour2 tbsp Just Better Fiber½ tsp Dijon mustard2 tbsp nutritional yeast1 tbsp chopped fresh parsley and thymeFor the Topping2 tbsp shredded Gruyère2 tbsp chopped sun-dried tomatoesExtra fresh herbs, for garnish French Herb Beans2 cups cooked white beans (cannellini or black lentils work)1 tbsp olive oil1 small shallot, finely diced1 garlic clove, minced1 tsp chopped fresh thyme1 tsp chopped fresh rosemarySalt and black pepper, to taste1 tsp Dijon mustard (optional, stirred in at the end)Splash of vegetable broth or water Directions:Preheat Oven Preheat to 375°F. Grease two 6-inch baking dishes or four 8-oz ramekins. Sauté Vegetables In a skillet over medium heat, warm the olive oil. Add leek, zucchini, garlic, salt, and pepper. Cook 4–5 minutes, until just tender. Stir in spinach and cherry tomatoes; cook 1–2 minutes until wilted. Remove from heat. Make Batter In a blender, combine eggs, cottage cheese, goat cheese, almond milk, chickpea flour, Just Better Fiber, Dijon mustard, nutritional yeast, and herbs. Blend until completely smooth. Assemble Clafoutis Pour a thin layer of batter into each dish. Evenly distribute the cooked vegetables over the batter. Pour the remaining batter on top. Garnish with Gruyère, sun-dried tomatoes, and extra herbs. Bake Bake 25–30 minutes, until puffed, golden, and set in the center. Let rest 5 minutes before serving. Cook the Beans While the clafoutis bakes, warm olive oil in a saucepan over medium heat. Add shallot and garlic; sauté until softened, about 2 minutes. Add beans, thyme, rosemary, salt, and pepper. Stir in a splash of broth and simmer gently 5–7 minutes. Finish with Dijon mustard if desired. Serve Spoon warm beans into shallow plates or bowls. Add a wedge or scoop of clafoutis alongside. Garnish with fresh herbs.
