Prepare the Vegetables: Heat a little olive oil in a large skillet over medium heat.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add broccoli florets, sliced carrot, chopped peppers, and sliced mushrooms.

Season with salt, pepper, and oregano to taste.

Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.

Prepare the Egg Mixture: In a mixing bowl, whisk together eggs and cream until smooth.

Stir in grated mozzarella cheese and season with a pinch of salt and pepper.

Assemble the Casserole: Preheat your oven to 180°C (350°F).

Lightly grease a baking dish with olive oil.

Transfer the cooked vegetables to the prepared baking dish and spread them evenly.

Pour the egg and cream mixture over the vegetables, ensuring it covers them completely.

Bake the Casserole: Place the dish in the preheated oven and bake for 20-25 minutes, or until the egg mixture is set and the top is golden and bubbly.

Serve: Let the casserole cool for 5 minutes before serving.

Slice and serve warm as a main dish or side.