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Mini-casseroles of frittata à la provençale with vegetables and goat cheese
Preparation
15 min
Cooking time
25 min
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
- Preheat the oven to 190°C (375°F).
- In a skillet, heat the oil and butter over medium-high heat.
- Cook the leek and bell pepper for 2 to 3 minutes, stirring frequently.
- Add the potatoes and zucchini and cook for another 2 minutes.
- Set aside.
- In a bowl, with a fork or a whisk, beat the eggs together.
- Season with salt and pepper.
- Set aside.
- Divide the vegetable mixture among 4 mini casseroles.
- Add the tomatoes and cheese.
- Pour in the eggs, and sprinkle with the green onion.
- Cook for about 20 minutes.
- Serve for breakfast or brunch, or as a main dish with a salad.
