Cauliflower And Broccoli Tortino ( Frittata)

• 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

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 180u0b0C 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.

eggs, cauliflower, broccoli, garlic, onion, mushrooms, cherry tomatoes, black olives, cheese, cream, anchovies, parsley, oregano, salt, olive oil

Taken from www.food.com/recipe/cauliflower-and-broccoli-tortino-frittata-368521 (may not work)