Prepare the Vegetables: Begin by chopping the cauliflower and broccoli into bite-sized florets. Make sure the pieces are evenly sized for uniform cooking.

Blanch the Vegetables: Place the cauliflower and broccoli florets in a large bowl. Pour enough hot water over the vegetables to fully submerge them and let them sit for about 10 minutes. This process softens the vegetables slightly and ensures they cook evenly in the egg bake.

Drain and Set Aside: After 10 minutes, drain the vegetables well and set them aside. Pat them dry with a clean kitchen towel or paper towel to remove excess moisture.

Crack the Eggs: In a large mixing bowl, crack 6 eggs and whisk them well until fully combined.

Season the Eggs: Add a pinch of salt, black pepper to taste, and 1 teaspoon of Italian herbs to the egg mixture. Whisk again to distribute the seasonings evenly.

Add Green Onions: Finely chop a handful of green onions and stir them into the egg mixture. The green onions add a mild, fresh flavor that pairs well with the eggs and vegetables.

Add Vegetables to the Baking Dish: Grease a baking dish (about 9x9 inches) with a little butter or oil to prevent sticking. Spread the blanched cauliflower and broccoli evenly across the bottom of the dish.

Add Cheese: Sprinkle 1 cup of shredded cheddar cheese evenly over the cauliflower and broccoli. The cheddar cheese will melt into the vegetables and create a rich, cheesy layer.

Pour the Egg Mixture: Pour the egg mixture over the vegetables and cheese, ensuring it spreads evenly throughout the dish. Use a spatula to gently press the vegetables into the egg mixture if necessary.

Preheat the Oven: Preheat your oven to 180°C (350°F).

Bake the Egg Casserole: Place the baking dish in the oven and bake for 40-45 minutes, or until the eggs are fully set and the top is golden brown. To check for doneness, insert a knife or toothpick into the center of the bake—it should come out clean when fully cooked.

Mix the Mayonnaise and Tomato Paste: In a small bowl, combine 2 teaspoons of mayonnaise and 1 teaspoon of tomato paste. Stir until smooth.

Spread the Topping: Once the egg bake is done and slightly cooled, spread the mayonnaise and tomato paste mixture over the top for extra creaminess and a hint of tang. You can also sprinkle some extra Italian herbs over the topping for a bit more flavor.

Slice and Serve: Once the bake has slightly cooled, slice it into squares or wedges and serve warm. This egg bake pairs well with a fresh side salad, crusty bread, or even a dollop of sour cream on the side.