Prepare the Veggies: Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent. Add carrots and cook until slightly softened. Toss in zucchini and cherry tomatoes, season with salt, pepper, and paprika. Cook for 5–7 minutes until tender.
Prepare the Creamy Mixture: In a bowl, whisk together eggs, cream, and flour until smooth. Stir in shredded mozzarella cheese.
Combine & Bake: Preheat oven to 180°C (350°F). Transfer the sautéed vegetables to a greased baking dish. Pour the creamy mixture over the top, spreading evenly.
Bake: Cook for 25–30 minutes, or until the top is golden and set. Remove from oven and let it cool slightly before serving.
Serving and Storage Tips
