Cocotte of Vegetables

Chef Marie

  • 1 small broccoli head
  • 1/2 cup baby spinach leaves
  • 1 red bell pepper, chopped small
  • 2 Roma tomatoes, seeded and sliced
  • 4 ounces mushrooms, thinly liced
  • 2 garlic cloves, minced
  • 4 large eggs
  • 2 Tbsp. olive oil
  • 2 pinches of nutmeg
  • 1 bunch of fresh basil leaves, chopped
  • 1 bunch of fresh chives, chopped
  • 1 bunch of fresh parsley, chopped
  • 2.5 ounces cornstarch
  • 4 ounces soft goat cheese, chopped
  • 1 Tbsp. low-fat milk
  • Salt and cayenne pepper to taste

    Separate the broccoli florets and steam for 15 minutes. Remove and pat dry. Chop small and set aside. Preheat the oven to 350 F.

    Using a whisk; mix the eggs, cornstarch, milk, goat cheese, olive oil, nutmeg and herbs in a bowl. Add salt and cayenne pepper to taste.

    Grease a round ceramic pan. Spread the broccoli florets, spinach, red bell pepper, tomato slices, mushrooms and garlic. Carefully pour over the eggs mixture. Bake for 50 minutes or until set. Remove from the oven, slice and serve immediately.

    Option: Sprinkle shredded Swiss cheese over the surface,  10 minutes before end of cooking time.

    Makes 6 servings