Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.

Thinly slice the bell peppers, zucchini, and red onion. Spread them evenly on the prepared baking sheet. Drizzle with 10ml of olive oil, season with 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried oregano. Roast for 15-18 minutes until tender and slightly caramelized, tossing halfway.

While vegetables roast, thinly slice the prosciutto into bite-sized pieces. In a non-stick pan, crisp the prosciutto over medium heat for 2-3 minutes. Set aside on paper towels to drain excess fat.

In a bowl, whisk the eggs vigorously with 1 tsp salt and 0.5 tsp black pepper until frothy. Heat the remaining 11ml of olive oil in an oven-safe, non-stick pan (about 20-22 cm diameter) over medium-low heat.

Pour the egg mixture into the pan. Let it cook undisturbed for 3-4 minutes until the edges begin to set. Sprinkle half of the grated Parmesan cheese over the top.