Ingredients:

For the Vegetables:

1 tsp olive oil or avocado oil

1 small leek, thinly sliced (white/light green part only)

1 small zucchini, diced

1 cup baby spinach, roughly chopped

½ cup cherry tomatoes, halved

1 garlic clove, minced

½ tsp kosher salt

¼ tsp black pepper

For the Batter:

2 large eggs

¾ cup low-fat cottage cheese

¼ cup soft goat cheese (chèvre)

¾ cup unsweetened almond milk

¼ cup chickpea flour

2 tbsp Just Better Fiber

½ tsp Dijon mustard

2 tbsp nutritional yeast

1 tbsp chopped fresh parsley and thyme

Topping:

2 tbsp gruyere (for garnish)

2 tbsp sun-dried tomato 

Extra herbs

Directions:

Preheat oven to 375°F. Grease two 6-inch dishes or four-8oz ramekins.

Sauté vegetables: Heat oil in a skillet over medium heat. Add leek, zucchini, garlic, salt, and pepper. Sauté until softened (5–6 minutes). Add spinach and cherry tomatoes, cook until just wilted. Remove from heat.

Make batter: In a blender, combine eggs, cottage cheese, goat cheese, almond milk, chickpea flour, Dijon mustard, nutritional yeast, Just Better Fiber, and herbs. Blend until smooth.

Assemble: Add a base layer of batter, add the vegetables to the dishes and pour batter evenly over the top. 

Garnish with sun dried tomatoes, gruyere and fresh herbs.

Bake: Bake 25-30 minutes, or until puffed and golden. Let rest 5 minutes.

Serve warm 

French Herb Beans 

Ingredients:

2 cups cooked white beans (or black lentils, cannellini)

1 tbsp olive oil

1 small shallot, finely diced

1 clove garlic, minced

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

Salt & black pepper to taste

1 tsp Dijon mustard (optional, stirred in at the end)

Splash of vegetable broth or water to loosen

Directions:
Sauté shallot and garlic in olive oil until soft. Add beans, herbs, and broth. Simmer gently for 5–7 minutes. Finish with Dijon if desired.