Heat up oil in a non stick pan.

Now one by one add all the vegetables to the pan.

Saute them for 4-5 minutes and then allow the vegetables to cool down.

Take a mixing bowl and break all eggs one by one, whisk the eggs gently to combine them well without over whisking.

Now add Italian mixed herbs, sea salt, cheese cubes cut into smaller cubes and combine well.

Lastly add our magical ingredient Mother dairy cream which is must add ingredient and lends that perfect texture to the frittata.

Take a baking dish or cast iron pan, line it with parchment paper.

First add sautéed veggies to this baking dish and then add egg batter to it.

Preheat the oven to 180C and place this baking dish in oven, bake it for 20 minutes and then check to see light brown crust and press it lightly to see if centre is soft and slightly wobbly.

Take it out of the oven and serve warm or allow it to cool before slicing it as per your preference.