Prepare the Vegetables: Cut the broccoli and cauliflower into florets, trimming stems and stalks. Place in a bowl and rinse thoroughly under running water.

Blanch the Vegetables: Fill a pot halfway with water, add salt, and bring to a boil.

Add the vegetables to the boiling water and blanch for 1-2 minutes until tender and crisp. Do not overcook, as they may become soggy.

Drain the water and return the vegetables to the bowl.

Season the Vegetables: Add a pinch of salt and a spice mix (nutmeg, red chili flakes, black pepper, basil) to the vegetables. Gently toss to coat the veggies with the spices.

Prepare the Creamy Egg Mixture: In another bowl, whisk together the eggs, salt, spices (nutmeg, black pepper, basil, paprika), and heavy cream.

Assemble the Casserole: Grease a baking dish with butter.

Pour the spiced vegetables into the dish, spreading them out evenly.

Pour the creamy egg mixture evenly over the vegetables.

Add cherry tomatoes (optional).

Grate cheese over the top of the casserole.

Bake: Preheat the oven to 180°C.

Bake for approximately 35 minutes, or until the top is golden brown.