Instructions:

1. Prepare the Vegetables:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the chopped onion, grated carrot, and diced pepper. Sauté until the vegetables are softened, about 3-4 minutes.
   • Stir in the sliced or grated zucchini and cook for an additional 2-3 minutes until slightly tender.
   • Add the halved cherry tomatoes and cook for another minute.
2. Make the Egg Mixture:
   • In a bowl, beat the eggs with the milk and flour until smooth. This will help thicken the mixture slightly.
   • Season the egg mixture with salt, pepper, and paprika.
3. Combine and Cook:
   • Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to combine.
   • Allow the mixture to cook without stirring for a few minutes, just until the eggs begin to set around the edges.
4. Add Cheese and Herbs:
   • Sprinkle the grated cheese evenly over the top of the cooking eggs and vegetables.
   • Cover the skillet with a lid, reduce the heat to low, and let cook until the eggs are fully set and the cheese has melted, about 3-5 minutes.
5. Prepare the Yogurt Sauce:
   • While the eggs are cooking, mix the yogurt, mayonnaise, minced garlic, and a bit of chopped dill in a small bowl. Season with salt and pepper to taste.