Cauliflower and Broccoli Tortino ( Frittata)

• eggs↗4
• cauliflower↗250 g
• broccoli↗200 g
• garlic clove↗1
• large onion↗1
• mushrooms↗200 g
• cherry tomatoes↗120 g
• black olives↗50 g
• Fontina cheese100 g
• cream↗100 ml
• anchovies↗2
• parsley↗
• marjoram or oregano↗
• salt↗1⁄2 teaspoon
• olive oil↗4 tablespoons

Step-by-step instructions

1. 1

   Blanch the cauliflower and broccoli in boiling water for 4 minutes, drain.

2. 2

   Fry the onions together with the anchovies, add the mushrooms and cook on high heat for 4 minutes.

3. 3

   Add the cherry tomatoes and olives and continue cooking 2 more minutes.

4. 4

   In a bowl mix the eggs, cream, herbs and cheese. season with salt and pepper.

5. 5

   Add the onion mixture to the egg mixture and incorporate.

6. 6

   Preheat oven to 180°C Grease an 18cm round deep dish ( do not use springform tin or the mixture will leak).

7. 7

   Cover the dish with some baking paper and bake for 45-50 minutes. remove the baking paper during the last 5 minutes.

8. 8

   Cool to just warm before cutting and serving with a side salad.