Cauliflower and Broccoli Tortino ( Frittata)

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READY IN: 1hr
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

Directions

  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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