1.   Pre-heat oven to 400 F or 200 C. Grease a 9 x 13 inch or 23 X 33 cm ceramic baking dish with 1 tbsp of oil

2.   Cut the bell peppers and onion into 1.5 inch or about 3 cm squares. Cut the zucchini into 1 inch or 2.5 cm thick medallions, then cut each medallion into quarters. Put the bell pepper, zucchini, onion and mushrooms into a large mixing bowl. Sprinkle with salt and pepper. Drizzle the oil over the vegetables, toss well to coat. Transfer the veggies onto a rimmed baking sheet and spread them out evenly. Bake for 10 minutes, flipping the vegetables once at about halfway time, return to oven. Remove the sheet of roasted vegetables from the oven and cool to room temperature

3.   Reduce oven temperature to 360 F or 180 C

4.   To a large mixing bowl, add the eggs, melted butter, cream and water (or 1 cup milk of your choice), feta and the grated mozzarella. Add the cooled roasted vegetables, fold to combine. Pour into the greased casserole dish

5.   Place into the middle position of the preheated oven. Bake for 30 minutes or until eggs are cooked all the way through. Let cool 5 minutes, cut into 6 equal sections. Serve and enjoy!