Cauliflower and Broccoli Tortino ( Frittata)

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Recipe by Wild Thyme Flour

A simple frittata recipe for when cauliflower is in season. easy to make and looks so colourful when cut.

Ingredients Nutrition


  1. Blanch the cauliflower and broccoli in boiling water for 4 minutes, drain.
  2. Fry the onions together with the anchovies, add the mushrooms and cook on high heat for 4 minutes.
  3. Add the cherry tomatoes and olives and continue cooking 2 more minutes.
  4. In a bowl mix the eggs, cream, herbs and cheese. season with salt and pepper.
  5. Add the onion mixture to the egg mixture and incorporate.
  6. Preheat oven to 180°C Grease an 18cm round deep dish ( do not use springform tin or the mixture will leak).
  7. Cover the dish with some baking paper and bake for 45-50 minutes. remove the baking paper during the last 5 minutes.
  8. Cool to just warm before cutting and serving with a side salad.

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