Preheat the oven to 190°C (gas mark 6).
Cook the ground beef in a skillet over medium heat until nicely browned and crumbled. Drain off excess fat.
Fry the vegetables in the pan: add the peppers, onion and garlic. Cook until tender. Season with salt.
Preparation of the egg mixture: In a bowl, whisk the eggs, Worcestershire sauce and heavy cream.
Mixing the ingredients: Stir the cooked meat and vegetables into the egg mixture in a bowl.
Assembling the gratin: Divide the mixture evenly in a buttered 23 x 33 cm casserole dish. Top with grated provolone.
Bake: Bake in a preheated oven for 25 to 30 minutes, or until the cheese is melted and browned.
Serving: Let the gratin cool for 5 to 10 minutes before serving.
Enjoy!
