CAULIFLOWER AND BROCCOLI TORTINO ( FRITTATA)

Cauliflower and Broccoli Tortino ( Frittata) image

Provided by Wild Thyme Flour

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

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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

Steps:

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

Nutrition Facts : Calories 448.4, Fat 36.2, SaturatedFat 13.4, Cholesterol 270.5, Sodium 792.5, Carbohydrate 15.9, Fiber 4.7, Sugar 6.5, Protein 18.4