Blanch the brocolli for 4 minutes in salted water, rinse with cold water and drain.
Rinse, quarter, core and roughly chop the tomatoes.
Peel and dice the cooked potatoes.
Beat the eggs with the cream cheese and whipping cream until smooth, season with salt and pepper.
Sautée the broccoli in butter, add tomatoes and potatoes, salt and pepper.
Pour the egg mixture over the vegetables, let sit for 2 minutes and bake in a preheated oven at 160°C (approximately 320°F) for about 15 minutes. Cut into slices and serve on a warm plate.
Sprinkle with chives and serve with whole-wheat bread.