Cauliflower and Broccoli Tortino ( Frittata) |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A simple frittata recipe for when cauliflower is in season. easy to make and looks so colourful when cut. 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 |
Directions:
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 180°C 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.
|
|