Cauliflower and Broccoli Tortino ( Frittata)

Submitted by Wild Thyme Flour

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

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 4 eggs
• 250 g cauliflower, cut into florets
• 200 g broccoli, cut into florets
• 1 garlic clove
• 1 large onion, chopped
• 200 g mushrooms, quartered
• 120 g cherry tomatoes
• 50 g black olives, whole pitted
• 100 g grated Fontina cheese, grated
• 100 ml cream
• 2 anchovies, in oil
• parsley, chopped
• marjoram or oregano, chopped fresh if possible
• 1⁄2 teaspoon salt
• 4 tablespoons olive oil

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.