From the frying pan

½ red onion, roughly diced
6 garlic cloves, crushed
½ Jap pumpkin, roughly cut into 3–4cm chunks
8 eggs
1 cup almond milk
1 tbsp onion powder
1 tbsp garlic powder
1 zucchini, roughly chopped
Pinch salt
Pinch pepper
½ punnet cherry tomatoes
¼ cup coconut oil
50–100g goat’s cheese

Preheat oven to 220°C.

In oven-safe frying pan roast onion, garlic and pumpkin for 15–20 mins.

Once cooked, carefully remove pan and leave to cool for 10 mins.

Meanwhile, whisk eggs in bowl until fluffy and add almond milk.

Place frying pan over medium heat, pour in eggs and remaining ingredients (excluding goat’s cheese) and cook for 5 mins. Once base has started to cook through, place goat’s cheese over mixture and return to oven for 20 mins or until golden and puffed up. Serve at once.