Prepare the Broccoli and Cauliflower: Wash and cut the broccoli and cauliflower into bite-sized florets. In a large pot, bring salted water to a boil. Add the broccoli and cauliflower florets and cook for 3-4 minutes, or until tender-crisp. Drain the vegetables and set them aside.

Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened and translucent. Add the chopped sweet peppers and cook for an additional 2-3 minutes, or until softened slightly. Season with salt, black pepper, and Italian seasoning.

Combine the Vegetables: In a large bowl, combine the cooked and drained broccoli and cauliflower florets with the sautéed vegetables.

Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, cream, and salt and pepper to taste. Gradually whisk in the flour until the batter is smooth and there are no lumps.

Assemble and Bake: Preheat your oven to 180°C (350°F). Grease a baking dish with cooking spray or butter. Pour the combined vegetables into the prepared baking dish. Pour the egg mixture evenly over the vegetables. Sprinkle with chopped fresh dill and parsley. Top generously with grated cheese.

Bake and Serve: Bake the casserole for 35-40 minutes, or until the cheese is melted and bubbly, and the egg mixture is set in the center. Remove from the oven and let cool slightly before serving.