Mediterranean Frittata with Seasonal Vegetables

Preheat the oven to 180C.

Finely slice the zucchini.

Chop the red and yellow capsicum.

Peel and chop the onion.

Halve the cherry tomatoes and set aside in the fridge.

In a pan, heat some olive oil over medium-high heat.

Add the brown onion and capsicum to the pan and sautee until softened.

Add the zucchini and continue to cook until the vegetables have all softened well and the zucchini is coloured.

Season the vegetables to taste with salt and pepper.

Add the red chilli flakes (if using), paprika, and dried oregano to the vegetable mixture. Stir to coat evenly.

In a bowl, whisk the eggs until well combined and season lightly with salt and pepper.

Transfer the vegetables to an appropriately sized baking dish.

Pour the egg mixture over the vegetables and stir with a fork to lift the vegetables from all sitting at the bottom.

Transfer the baking dish to the oven and cook until just set (15-20 minutes).

In a bowl, add the rocket and salad and toss. Distribute the salad among serving plates.

Remove the frittata from the oven and serve warm alongside the rocket salad.