Preparation

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
• In a large skillet over medium heat, warm 1 tablespoon olive oil. Add sliced onions, bell peppers, and mushrooms. Cook until softened and lightly caramelized, about 8–10 minutes. Add minced garlic in the last minute. Transfer vegetables to a bowl and set aside.
• In the same skillet, add the remaining olive oil and brown the ground beef until fully cooked. Season with smoked paprika, oregano, salt, and pepper. Drain any excess fat.
• Stir the cooked vegetables back into the skillet to combine flavors for a minute, then remove from heat.
• In a separate bowl, whisk together eggs, heavy cream, ricotta cheese, and parmesan. Fold in half of the shredded provolone.
• Spread the beef and vegetable mixture evenly into the prepared baking dish. Pour the egg and cheese mixture over the top, spreading gently. Sprinkle the remaining shredded provolone and almond flour evenly across the surface.
• Bake for 25–30 minutes, or until the casserole is set and the top is golden. If preferred, place under the broiler for 1–2 minutes, watching closely.
• Let the casserole rest for 10 minutes before slicing. Serve warm.