Prep the Broccoli: Soak the broccoli in boiling water with 1 tablespoon of salt for 10-15 minutes. Drain and set aside.

Cook Potatoes: Season cubed potatoes with salt, black pepper, and dried garlic. Fry in olive oil over medium heat until they are halfway cooked.

Sauté Vegetables: In another pan, sauté the chopped onion in olive oil for 3 minutes. Add the grated carrot and fry for another 3 minutes. Add the sliced mushrooms, season with salt, black pepper, and basil, and cook until golden.

Mix Eggs: In a bowl, whisk together the eggs, Greek yogurt or sour cream, milk, salt, and black pepper until well combined.

Assemble the Bake: In a baking dish, layer the cooked broccoli, fried potatoes, mushroom mixture, and halved cherry tomatoes. Pour the egg mixture over the top, ensuring everything is evenly coated.

Bake: Preheat your oven to 180°C (350°F). Bake for 25 minutes. After that, sprinkle the grated cheese and Parmesan on top, add fresh basil leaves, and bake at 200°C (400°F) for another 15 minutes until golden and bubbly.

Prepare the Sauce: In a small bowl, combine the Greek yogurt or sour cream, mayonnaise, grated cucumber, minced garlic, dill, and lime juice. Mix well to create a refreshing sauce.

Serve: Allow the bake to cool slightly before serving. Enjoy the Broccoli and Potato Bake warm, drizzled with the fresh sauce.