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Ingredients
1/2 Small head cauliflower, broken into small florets (about 2 1/2 cups)
1 Small bunch broccoli cut into small florets (about 2 cups)
1 Small onion, chopped
1 Garlic clove, minced
1 Tablespoon butter
1 Medium tomato, chopped
3/8 Teaspoon dried basil
3/8 Teaspoon dried oregano
3/8 Teaspoon salt
1/8 Teaspoon pepper
1/8 Teaspoon hot pepper sauce
2 Eggs
1/6 Cup half & half
3/4 Cup Swiss cheese, shredded & divided
1/8 Cup Parmesan cheese, shredded
Instructions
Place the cauliflower and broccoli in a pan with a small amount of water. Bring to a boil. Reduce heat; cover and simmer for 5 to 10 minutes or until crisp-tender. Drain and set aside.
In a large skillet, saut� 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 a large bowl, beat eggs and cream; stir in 1/2 cup Swiss cheese, Parmesan cheese and the vegetable mixture. Transfer to a greased shallow 2-quart baking dish. Sprinkle with the remaining Swiss cheese.
Bake, uncovered at 375�F for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.