Rainbow Vegetables 'en Cocotte'

Total time: 45 minutes
    Colorful vegetables, finely chopped, lightly sautéed, then baked with eggs and cheese... An easy first course. Serve directly from the ramekins.

 Ingredients:

• 1 carrot
• 2 leaves Savoy cabbage
• 1 small leek
• 4 tsp butter
• 3 eggs
• 1 tsp Dijon-style mustard
• 2 tsp milk
• 3 tbs shredded cheese

 Instructions:

• Finely chop carrots and cabbage.
• Thinly slice leek.
• Heat 2 tsp butter in medium skillet.  Add vegetables and sauté 8 - 10 minutes, until tender.
• Use remaining 2 tsp butter to thoroughly butter 2 ramekins.
• Whisk eggs.
• Add mustard, milk and cheese, whisk.
• Divide vegetables and place in ramekins.
• Pour egg mixture on top of vegetables, dividing evenly.
• Put ramekins into a baking pan (I use a bread pan) with deep sides.  Pour hot tap water into the pan coming half way up the sides of the ramekins.
• Bake at 375F (180C) for 30 minutes.
• Remove and serve directly from the ramekins.