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Prepare the Vegetables:
Preheat your oven to 375°F (190°C).
Blanch the broccoli and cauliflower florets in boiling salted water for 3 minutes. Drain and set aside.
Sauté the Onion and Peppers:
Heat olive oil in a skillet over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the diced sweet peppers and cook for an additional 2-3 minutes. Remove from heat.
Mix the Batter:
In a large bowl, whisk together the eggs, cream, flour, salt, black pepper, and Italian herbs until smooth.
Add the chopped dill and parsley, and mix well.
Assemble the Bake:
In a greased baking dish, layer the broccoli and cauliflower florets evenly.
Spread the sautéed onion and pepper mixture over the vegetables.
Pour the egg and cream batter over the vegetables, ensuring it covers everything evenly.
Sprinkle grated cheese generously on top.
Bake:
Place the baking dish in the preheated oven and bake for 35 minutes, or until the top is golden and the batter is set.
Serve:
Let the bake cool for 5 minutes before serving. Garnish with additional fresh parsley or dill if desired.
Serving Suggestions
Serve as a side dish with grilled chicken or fish.
Pair with a fresh green salad for a light vegetarian meal.
Enjoy as a brunch option with crusty bread.
Cooking Tips
For extra flavor, use a mix of cheeses like cheddar, mozzarella, or Parmesan.
Add a pinch of chili flakes for a spicy kick.
If you prefer a gluten-free version, substitute the flour with almond or coconut flour.
Nutritional Benefits
Read more on next page
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