Ingredients:

4 zucchini, thinly sliced
Salt
2 onions, chopped
Sunflower oil
1 carrot, grated
4 peppers (any color), chopped
Salt and black pepper
3 eggs
1.5 cups milk
3 tablespoons olive oil
5 tablespoons flour
10 grams baking powder
Garlic, chopped
Dill, chopped
150 grams cheese, shredded
Mayonnaise (optional)
Yogurt (optional)
Lemon juice (optional)
Green onion, chopped (for garnish)
Instructions:

Salt the zucchini. In a large bowl, toss the zucchini slices with salt. Let them sit for 10 minutes, then drain off the released liquid.

Sauté the vegetables. Heat sunflower oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the grated carrot and cook for an additional minute. Add the chopped peppers and cook for another 5-7 minutes, or until softened. Season with salt and black pepper.

Whisk the eggs. In a separate bowl, whisk together the eggs, milk, olive oil, flour, and baking powder. Stir in the chopped garlic and dill.

Assemble the frittata. Preheat your oven to 180°C (350°F). Grease a baking dish with olive oil. Spread the sautéed vegetables over the bottom of the prepared dish. Top with the zucchini slices. Pour the egg mixture over the zucchini.

Bake the frittata. Bake the frittata for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Serve. Let the frittata cool slightly before cutting into wedges and serving. Tip: You can serve the frittata warm or at room temperature.

Optional sauce. If desired, you can serve the frittata with a dollop of mayonnaise or yogurt mixed with lemon juice. Garnish with chopped green onion before serving.