Begin by prepping the broccoli. Pour boiling water over the chopped broccoli and sprinkle with a tablespoon of salt. Let it sit for 10 to 15 minutes to tenderize while you get the other ingredients ready.

In a large skillet, heat olive oil over medium heat. Add the diced potatoes and fry until they are golden brown and halfway cooked.

In another pan, sauté the chopped onion, diced carrot, and sliced mushrooms on medium heat. Season with salt, black pepper, basil, and dried garlic until everything is golden brown and fragrant.

In a mixing bowl, whisk together the eggs, Greek yogurt (or sour cream), milk, and a pinch of salt and black pepper until smooth.

In a large baking dish, arrange the tender broccoli, crispy potatoes, sautéed vegetables, and halved cherry tomatoes evenly.

Pour the egg mixture over the arranged vegetables and top it off with shredded cheese and grated Parmesan cheese.

Preheat your oven to 180 degrees C (350 degrees F) and bake for about 25 minutes, or until the top is golden and bubbly.

While the bake is in the oven, prepare the zesty sauce by mixing Greek yogurt (or sour cream), mayonnaise, diced cucumber, minced garlic, fresh dill, and lime juice in a bowl. Stir until well combined.

Once the Vegetable and Egg Bake is ready, take it out of the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Slice the bake into squares and serve it warm on individual plates.

Drizzle the zesty sauce on top or serve it on the side for dipping.