Mediterranean Frittata with Seasonal Vegetables

Preheat the oven to 180 degrees. Meanwhile, chop the zucchini, red capsicum, yellow capsicum, and brown onion.

In a large ovenproof frying pan over medium heat, sauté the chopped zucchini, red capsicum, yellow capsicum, and brown onion with a pinch of salt and pepper until they start to soften.

Add dried chilli flakes (to taste) and a teaspoon of dried oregano to the vegetables, stirring well to combine.

In a bowl, beat the eggs with a pinch of salt, pepper, and a teaspoon of paprika until well combined.

Pour the beaten eggs over the sautéed vegetables in the pan, making sure the eggs are evenly distributed.

Transfer the frying pan to the preheated oven and bake for 15-20 minutes or until the frittata is set and the top is golden brown.

Once done, remove the frittata from the oven and let it cool slightly. Prepare a side salad with the fresh rocket and halved cherry tomatoes, seasoning with a bit of olive oil, salt, and pepper.

Serve the warm frittata with the side salad of fresh rocket and cherry tomatoes.