Preheat the oven to 180C (350F) and oil a 22cm (9 inch) pie or tart pan.

In a mixing bowl, add the red onion, tomatoes, red pepper, corn and chili. Reserve about 1 Cup in a small bowl for the salsa.

Add the zucchini, 1 teaspoon salt, ½ teaspoon ground black pepper, sweet paprika, cumin and 1 tablespoon of oil to the bowl and stir well.

Pour the veggies into the prepared pie pan and spread in an even layer. Bake for about 10 minutes until the veggies have stated to soften.

While the veggies are baking, in the mixing bowl, add the eggs and the remaining 1 teaspoon salt, ½ teaspoon ground black pepper and half the cheddar cheese. Whisk well and pour the egg mixture over the cooked veggies and top with the remaining cheese. Bake for about 20 minutes or until set and golden brown.

While the frittata is baking, chop the avocado and add to the bowl with the reserved vegetables. Add the olive oil, lime juice, cilantro and salt and pepper to taste. Mix gently and let sit until the frittata is done.

Let the frittata cool down for 10 minutes before cutting in slices. Serve warm or a room temperature topped with the salsa and with a side of green salad.

Enjoy!