Heat the olive oil in a small frying pan (18-20 cm in diameter) on a medium heat.
Add the chilli pepper, garlic and the spring onions. Allow the onions to soften a little and then add the sliced courgettes. Season everything with some salt and carry on frying until the courgettes have turned soft but still retaining their shape. Take out and discard the chilli pepper.
Cut the datterini tomatoes lengthways in half and add them to the pan giving everything a good stir.
Whisk the eggs in a bowl, season them with some salt, add the grated parmesan and chopped herbs.
Stir everything thoroughly and then pour the egg mixture into the pan, covering the courgettes evenly.
Fry the frittata gently on a low heat util you notice that the egg mixture is almost set.
Run a knife around the edges to make sure it doesn’t stick to the pan.
Now it’s the right time to flip the frittata using a large plate, and put it back into the pan for the last a couple of minutes. It should be lightly golden in colour and the eggs should be fully set by now.
Serve warm or cold, garnishing with shaved parmesan and more fresh herbs to your liking.