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Line a baking dish with parchment paper.
Cut the salmon into small cubes.
Bring a pot of salted water to a boil and cook the broccoli for 3–4 minutes. Drain well.
Arrange the broccoli and diced salmon in the prepared baking dish.
Beat the eggs in a bowl, add salt, black pepper, and oregano, then mix well.
Pour the egg mixture evenly over the salmon and broccoli.
Add the cream and gently mix everything to distribute the ingredients evenly.
Cut the cherry tomatoes in half and arrange them on top.
Sprinkle the grated mozzarella evenly over the casserole.
Bake in a preheated oven at 190°C (350°F) for about 25–30 minutes, or until the eggs are set and the top is golden.
Let it rest for a few minutes, cut into portions, and serve hot.