Broccoli and Champignon Casserole

Clean and slice the champignons (500 g), then fry them in butter (100 g) for about 20 minutes.

Separate the broccoli (500 g) into small florets and sauté it in olive oil (30 g) for 15–20 minutes.

Whisk the eggs (200 g) with sour cream 30% (200 g), table salt (3 g), and black pepper (1 g). Combine the broccoli and champignons, pour over the egg mixture, top with hard cheese (300 g), and bake at 180°C for 15–20 minutes until browned.