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1. Prepare the Vegetables:
Boil Cauliflower and Broccoli: Bring a pot of water to a boil, add salt, and cook the cauliflower and broccoli with 2 tablespoons of milk for about 2 minutes after boiling. Drain and set aside.
2. Sauté the Vegetables:
Heat Oil: In a large skillet, heat olive oil over medium heat.
Cook Onions: Add the chopped onion and sauté until tender and translucent.
Add Carrot: Stir in the grated carrot and continue to sauté for about 3 minutes.
Add Bell Peppers and Parsley: Add the chopped parsley and red bell peppers, cooking for a few more minutes.
Cook Tomatoes: Finally, add the halved cherry tomatoes and cook until all the vegetables are tender. Remove from heat.
3. Prepare the Egg Mixture:
Beat Eggs: In a large bowl, beat the eggs.
Add Seasoning: Add salt, black pepper, and curry powder to taste.
Add Cream and Flour: Pour in the heavy cream and gradually whisk in the flour until the mixture is smooth and well combined.
4. Assemble the Casserole:
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