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Mini-casseroles of frittata à la provençale with vegetables and goat cheese
Mini-casseroles of frittata à la provençale with vegetables and goat cheese

Mini-casseroles of frittata à la provençale with vegetables and goat cheese

Preparation 15 minutes
Cooking time 25 minutes
Servings 4

Ingredients

  • 15 ml (1 tbsp) olive oil
  • 15 ml (1 tbsp) butter
  • 125 ml (1/2 cup) leek, white part only, thinly sliced
  • 60 ml (1/4 cup) yellow bell pepper, cut into 1 cm (3/8 in.) dice
  • 2 small new potatoes, cooked and cut into 1 cm (3/8 in.) dice
  • 60 ml (1/4 cup) zucchini, cut into 1 cm (3/8 in.) dice
  • 6 eggs, beaten
  • Salt and freshly ground black pepper
  • 8 to 10 grape tomatoes, quartered
  • 60 ml (1/4 cup) unripened goat cheese, crumbled
  • 1 green onion, finely chopped

Preparation

  1. Preheat the oven to 190°C (375°F).
  2. In a skillet, heat the oil and butter over medium-high heat.
  3. Cook the leek and bell pepper for 2 to 3 minutes, stirring frequently.
  4. Add the potatoes and zucchini and cook for another 2 minutes.
  5. Set aside.
  6. In a bowl, with a fork or a whisk, beat the eggs together.
  7. Season with salt and pepper.
  8. Set aside.
  9. Divide the vegetable mixture among 4 mini casseroles.
  10. Add the tomatoes and cheese.
  11. Pour in the eggs, and sprinkle with the green onion.
  12. Cook for about 20 minutes.
  13. Serve for breakfast or brunch, or as a main dish with a salad.
Availability in stores