Directions:
Preheat Oven: Preheat your oven to 350°F (180°C) and grease a casserole dish with olive oil.
Prepare the Veggies:
Peel and slice the potatoes.
Blanch the broccoli florets in boiling water for 2-3 minutes, drain, and set aside.
Sauté Vegetables:
Heat a pan over medium heat with a little olive oil. Sauté the onion, carrot, garlic, red bell pepper, and green pepper for 5-7 minutes until softened.
Make the Egg Mixture:
In a bowl, whisk together eggs, sunflower oil, flour, and milk until smooth. Season with salt and pepper.
Assemble the Casserole:
In the prepared casserole dish, layer the sliced potatoes, followed by the blanched broccoli and sautéed veggies. Top with halved cherry tomatoes.
Pour and Bake:
Pour the egg mixture evenly over the vegetables. Sprinkle shredded cheese on top.
Bake for 35-40 minutes, or until golden brown and set in the center.
Prepare the Sauce:
While the casserole bakes, mix the Greek yogurt (or sour cream), ketchup, and mayonnaise in a small bowl. Adjust seasoning to taste.
Serve:
Once the casserole is done, let it cool slightly before serving with the sauce on the side.
Enjoy your hearty, flavorful meal!