Cheesy Salmon and Broccoli Casserole

Ingredients

• 250 g Salmon (Cut into small cubes)
• 200 g Broccoli (Cook in salted boiling water for 3–4 minutes, then drain well)
• 100 g Cherry tomatoes (About 4; halved)
• 150 g Grated mozzarella cheese
• 5.5 Eggs (Source gives 5–6 eggs)
• 110 ml Heavy cream (Source gives 100–120 ml)
• Salt (To taste; also used to salt the broccoli cooking water)
• Black pepper (To taste)
• Dried oregano (To taste)

Steps

1. 1

   Preheat the oven to 190°C (the source also states 350°F) and line a baking dish with parchment paper.

2. 2

   Cut the salmon into small cubes.

3. 3

   Bring a pot of salted water to a boil. Add the broccoli and cook for 3–4 minutes, then drain it well.

4. 4

   Arrange the drained broccoli and diced salmon in the prepared baking dish.

5. 5

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

6. 6

   Pour the seasoned egg mixture evenly over the salmon and broccoli.

7. 7

   Add the heavy cream and gently mix to distribute the ingredients evenly.

8. 8

   Cut the cherry tomatoes in half and arrange them on top.

9. 9

   Sprinkle the grated mozzarella evenly over the casserole.

10. 10

    Bake for about 25–30 minutes, until the eggs are set and the top is golden.

11. 11

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

Notes

The source lists eggs as 5–6 and heavy cream as 100–120 ml; the ingredient quantities retain those ranges in the notes. It gives an oven temperature of 190°C (350°F), although those values are not equivalent; use the stated 190°C. The source cautions against baking at 90°C.

Nutrition per serving

• main
• casserole
• baked
• fish
• gluten-free