Vegetable Bake
| METRIC | INGREDIENT | IMPERIAL |
| 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 |
| 4 | eggs | 4 |
| 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 |