Kale, vege and pumpkin seed slice

Instructions

1. In a large, deep non-stick frying pan, heat olive oil over medium. Gently fry onion for 5–6 minutes, or until softened. Add garlic, carrot and capsicum and cook, stirring, for 2 minutes. Add kale and cook, stirring, for 1–2 minutes, or until just wilted. Set aside to cool.
2. In a large bowl, whisk eggs and milk. Stir through fresh herbs, pepper and half of the parmesan.
3. Preheat oven to 160ºC. Lightly spray a 6cm-deep x 22cm x 32cm rectangular baking dish with oil and line the base and 2 long sides with baking paper. Scatter vegetables into the dish, then pour over the egg mixture. Sprinkle top evenly with pumpkin seeds and remaining parmesan.
4. Bake for 35–40 minutes, or until golden, puffed and set. Meanwhile, on a baking-paper lined baking tray place tomatoes and spray with oil. Roast for 10 minutes, or until just wilted.
5. To serve, divide slice into 8 wedges and top with roasted tomatoes.