Prepare the Broccoli:

1. Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes. Drain and set aside.

Sauté the Vegetables: 2. In a large pan, heat a bit of olive oil over medium heat. Add the diced onion and sauté until translucent. 3. Add the diced carrot and minced garlic, and sauté for another 2-3 minutes. 4. Add the sliced mushrooms and continue to sauté until they are soft. 5. Add the diced zucchini, bell peppers, and cherry tomatoes. Cook for an additional 5-7 minutes, until all vegetables are tender. Season with salt to taste.

Prepare the Egg Mixture: 6. In a large bowl, whisk together the eggs, sunflower oil, flour, and 500 ml of milk until smooth. Season with salt. 7. Add the sautéed vegetables and fresh parsley to the egg mixture and mix thoroughly.

Assemble the Casserole: 8. Preheat your oven to 180°C (350°F). 9. Grease a baking dish with a bit of olive oil. Spread the cooked broccoli florets evenly in the dish. 10. Pour the egg and vegetable mixture over the broccoli, spreading it evenly. 11. Sprinkle the grated cheese on top.

Bake: 12. Bake in the preheated oven for 40 minutes, or until the top is golden brown and the casserole is set.

Serve: 13. Let the casserole cool slightly before serving. Garnish with additional parsley if desired. Enjoy!

Serving Suggestions

• • Serve this casserole as a main dish with a side salad.

• It also pairs well with grilled or roasted meats for a complete meal.