Prepare the Vegetables
Heat 2 tbsp vegetable oil in a large skillet over medium heat.
Add the onion and sauté until translucent.
Stir in zucchini, carrots, and cherry tomatoes. Season with salt, black pepper, and paprika. Cook for 5–7 minutes until vegetables are slightly softened.
Make the Creamy Egg Mixture
In a mixing bowl, whisk together eggs, cream, and flour until smooth.
Assemble the Dish
Preheat oven to 180°C (350°F).
Transfer the sautéed vegetables to a greased baking dish.
Pour the egg and cream mixture evenly over the vegetables.
Sprinkle shredded mozzarella cheese on top.
Bake
Bake in the preheated oven for 25–30 minutes, or until the top is golden and the custard is set.
Serve
Allow to cool slightly before slicing. Serve warm for a creamy, comforting meal.
Serving and Storage Tips
