Mushroom and Cauliflower Bake
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Serves 4
- 250gr cauliflower
- 200gr broccoli
- 4 eggs
- 1 garlic clove
- 1 onion
- 200gr mushrooms
- 120gr cherry tomatoes
- 50gr pitted black olives
- 80gr asiago cheese (or mozzarella or parmesan)
- 100ml fresh cream
- 2 anchovy fillets
- parsley
- marjoram
- olive oil
- salt & pepper
Cut the cauliflower and broccoli into small florets and place in boiling salter water for 5 minutes and remove from water. Fry the chopped onion, crushed garlic and anchovies in a little olive oil. Add the quartered mushrooms and fry on high heat for about 5 minutes then put in the cherry tomatoes halved and the pitted olives and cook for another 2 minutes.
Break the eggs in a bowl and add the cream, chopped marjoram and parsley, cubed asiago or mozzarella or parmesan and a pinch of salt. Add the egg mixture to the broccoli and cauliflowers and pour into an oiled baking dish of a diameter of 18cm. Cover with baking paper and cook in a 180 degrees oven for 45 minutes. 5 minutes before the time elapses remove the baking paper.
