Cauliflower And Broccoli Tortino ( Frittata) - cooking recipe

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

Preparation

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\u00b0C 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.