Sformato (Italian eggy veggie bake)


I spotted this “mosaic of a flan” recipe by Rachel Roddy in The Guardian recently and knew it was perfect to go out on the Regather recipe page for Easter week. There are eggs! There are lots of veggies! And the veg component is pretty flexible according to what goodies you have in your boxes.


  • 1kg mix of carrots, potatoes, onion and other mixed veg depending on what you have: peas (defrosted), swede, broccoli, cauliflower, chard, kale, fennel
  • 30g butter, plus extra for greasing
  • 30g flour, plus extra for the tin
  • 150ml whole milk
  • Salt
  • Grated nutmeg
  • 4 large eggs, beaten
  • 50g grated parmesan


  1. Peel and/or trim the vegetables, cut them into large, even chunks, then boil in salted water or steam until tender. If you are including shredded curly kale and/or chard, wilt it in a hot pan instead. Be careful not to overcook the veg, because they will be cooked again in the oven.
  2. Make a bechamel by melting the butter in a small pan, adding the flour and stirring until it forms a thick paste. Whisk in the milk and cook, stirring, until the consistency is smooth and dense, then season with salt and nutmeg.
  3. Mash, or roughly break up the vegetables with a small knife, then stir in the bechamel, eggs and cheese, and mix well.
  4. Butter and either flour or breadcrumb a standard 23cm x 33cm rectangular pan, then tip in the mixture. Bake in a 180C (160C fan)/350F/gas 4 oven for 25 minutes, until set firm and just starting to get some colour on top.
  5. Leave to cool slightly before cutting into squares and serving.