|1||small cauliflower, broken into small florets||1|
|1||medium bunch broccoli, cut into small florets||1|
|1||medium onion, chopped||1|
|2||garlic cloves, minced||2|
|15 ml||butter||1 tbsp|
|2||medium tomatoes, chopped||2|
|3 ml||dried basil||3/4 tsp|
|3 ml||dried oregano||3/4 tsp|
|3 ml||salt||3/4 tsp|
|1 ml||pepper||1/4 tsp|
|1 ml||hot pepper sauce||1/4 tsp|
|75 ml||half and half cream||1/3 cup|
|375 ml||swiss cheese, shredded||1 1/2 cup|
|50 ml||parmesan cheese, shredded||1/4 cup|
In a saucepan with small amount of water, cook cauliflower and broccoli. Bring to boil. Reduce heat, cover and simmer for 5 to 10 minutes or until tender crisp. Drain and set aside.
In 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 heat and set aside.
In large bowl, beat eggs and cream. Stir in 1 cup (250 ml) swiss cheese, parmesan cheese and vegetable mixture. Transfer to shallow baking dish. Sprinkle with remaining swiss cheese.
Bake, uncovered, in preheated 375 F (190 C) oven for 25 to 30 minutes or until knife inserted in middle comes out clean. Let stand 10 minutes before serving.Servings: 12