Prepare the dish and blanch the broccoli

• Line a baking dish with parchment paper.
• Bring a pot of salted water to a boil and cook the broccoli until slightly tender.
• Drain the broccoli well.

Cut the salmon and tomatoes

• Cut the salmon into small cubes.
• Cut the cherry tomatoes in half.

Arrange the broccoli and salmon

• Spread the drained broccoli and the diced salmon evenly in the prepared baking dish.

Make the egg mixture

• Beat the eggs in a bowl.
• Add salt, black pepper and oregano and mix well.

Pour over and add cream

• Pour the egg mixture evenly over the salmon and broccoli.
• Add the cream and gently mix everything so the ingredients are evenly distributed.

Top with tomatoes and mozzarella

• Arrange the halved cherry tomatoes on top.
• Sprinkle the grated mozzarella evenly over the casserole.

Bake

• Bake in a preheated oven at 190 °C until the eggs are set and the top is golden.

Rest and serve

• Let the casserole rest for a few minutes.
• Cut into portions and serve hot.