End Of Summer Vegetable Bake

• 1 small head cauliflower, broken into small florets (about 5 cups)
• 1 medium bunch broccoli, cut into small florets (about 4 cups)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• 2 medium tomatoes, chopped
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 4 large eggs
• 1/3 cup half-and-half cream
• 1-1/2 cups shredded Swiss cheese, divided
• 1/4 cup shredded Parmesan cheese

1. Place the cauliflower and broccoli in a saucepan with a small amount of water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside.
2. In a large skillet, saute onion and garlic in butter until tender. Stir in tomatoes, seasonings, cauliflower and broccoli. Cook, uncovered, until heated through, about 4 minutes, stirring occasionally. Remove from the heat and set aside.
3. In a large bowl, beat eggs and cream; stir in 1 cup Swiss cheese, Parmesan cheese and the vegetable mixture. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining Swiss cheese.
4. Bake, uncovered, at 375u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

head cauliflower, broccoli, onion, garlic, butter, tomatoes, basil, oregano, salt, pepper, hot pepper sauce, eggs, cream, swiss cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/end-of-summer-vegetable-bake/ (may not work)