Vegetable Bake
From jaie 16 years agoIngredients
- 5 cups cauliflower florets, about 1 head broken up shopping list
- 4 cups broccoli florets, about 1 medium bunch shopping list
- 1 medium onion, peeled and chopped shopping list
- 2 garlic cloves, minced shopping list
- 1 Tablespoon butter shopping list
- 2 Medium tomatoes, chopped shopping list
- 3/4 teaspoon dried basil shopping list
- 3/4 teaspoon dried oregano shopping list
- salt and pepper to taste shopping list
- 1/4 teaspoon Frank's hot sauce shopping list
- 4 eggs shopping list
- 1/3 cup half-and-half cream shopping list
- 1-1/2 cups shredded swiss cheese, divided shopping list
- 1/4 cup shredded parmesan cheese shopping list
How to make it
- Place the cauliflower and broccoli in a saucepan with a small amount of water.
- Bring to a boil.
- Reduce heat; cover and simmer for 5-10 minutes; until crisp but tender.
- Drain and set aside.
- In a large skillet, saute onion and garlic in butter until tender.
- Stir in tomatoes, seasonings, cauliflower and broccoli.
- Cook, uncovered, until heated through, stirring occassionally. About 4 minutes.
- Remove from heat and set aside.
- In a large bowl, beat eggs and cream.
- Stir in 1 cup of swiss cheese, parmesan cheese and the vegetable mixture.
- Transfer to a greased shallow 2-quart baking dish.
- Sprinkl with remaining swiss cheese.
- Bake, uncovered, at 375 degrees for 25-30 minutes.
- Let stand 10 minutes before serving.
- Serve with "crusty" bread slices.
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