Preheat the oven to 180°C with fan.
Cut the zucchini into thin slices, the peppers into strips and the cherry tomatoes in half.
In a frying pan, sauté the zucchini and peppers with a little olive oil for 5-6 minutes, until they soften and release their aromas.
In a large bowl, beat the eggs with the milk, flour, salt, pepper and a little nutmeg.
Add the sautéed vegetables and cherry tomatoes to the egg mixture and mix well.
Pour in most of the grated Classic DOIRANI and mix again.
Transfer the mixture to a greased ovenproof baking dish or Pyrex dish.
Sprinkle the surface with the remaining cheese.
Bake for about 35-40 minutes, until nicely browned and set.
Serve hot, with a little fresh parsley for garnish.
Enjoy!