For the vegetable casserole, chop the onion into small cubes. Cut potatoes into thin slices, chop broccoli and tomatoes.
Sauté onions and potato slices, add broccoli and tomatoes and let sweat briefly. Whisk sour cream and eggs and season with salt, basil and oregano.
Put the vegetables in a greased and crumbled baking dish. Cover with mozzarella and bake at 180 °C top/bottom heat for about 45 minutes. Arrange the vegetable casserole and serve.
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