Wash and clean the vegetables, removing the seeds and white membranes inside the peppers, and then cut them all into strips lengthwise. Heat 3 tablespoons of olive oil in a heavy-bottomed frying pan and then tip in the vegetables (if they don’t all fit in together, cook them in batches). Little by little, when they have browned and “shrunk" a bit, put them to one side. Slice the mozzarella. In a bowl, beat the eggs with 80 g of grated pecorino Use a tablespoon of olive oil to grease an oven dish; place a layer of vegetables in the bottom, then a layer of mozzarella, pour a little of the beaten egg on top, season with salt and oregano, and continue like this until you’ve finished all the ingredients. Sprinkle the remaining pecorino on top and bake in a preheated oven, at 180 °C, for 25 minutes. A nice golden crust will form on the surface. Leave to cool for 10-15 minutes and then serve.