Ingredients for 4 people
Wash and dry the vegetables carefully, cut them into medium-small pieces. In a non-stick pan, stew the vegetables together with the chives, salt and pepper. Cook for about 10 minutes until the vegetables are tender but still al dente. While the vegetables are cooking, beat the eggs and a little milk together with the grated Pecorino Romano cheese in a bowl.
Arrange the vegetables in buttered individual aluminum molds, then pour the egg mixture over the vegetables and bake in the oven for approximately 10 minutes at 200°C.
The flans can be eaten either hot or lukewarm, with a simple sauce consisting of a blend of tomatoes and basil.