Baked Vegetables with Winter Salami and Red Cheddar Sauce

Grate the cheese. Cut the winter salami into nice cubes. Halve the tomatoes, and cut the chives into half-centimeter pieces.

Separate the broccoli and cauliflower into florets, blanch them in boiling salted water for 2-3 minutes. Remove with a slotted spoon and let them drain. Peel and dice the potatoes, and par-boil them in the cauliflower cooking water for 10-12 minutes. Remove with a slotted spoon and drain thoroughly.

Whisk the eggs with the milk, season with salt, pepper, and nutmeg to taste. Stir in chopped chives to taste.