Rainbow Veggie Baked Frittata

Pre-heat your oven to 175ºC/350ºF and lightly grease an ovenproof glass or ceramic tray with some coconut oil.Add a skillet with the 1 tbsp of coconut oil on medium heat and add your onions and garlic. Sauté them for about 5 minutes, tossing frequently, until they are cooked. Add in your broccoli florets and decrease the heat to a low-medium. Cover the skillet and cook again for 5 minutes, tossing occasionally, until the broccoli is slightly cooked but still has a bite to it.Add your greens and toss them about, and cook them just until slightly wilted but still vibrant green, about 2 minutes. Remove from the heat and add to the bottom of your oven-proof tray. Add your chopped tomatoes to the tray, reserving a handful to add on top.In a large bowl, beat your eggs with the salt, pepper, pecorino (if using), carrots, and herbs until combined. Carefully pour over the broccoli and greens mixture in the tray, making sure it is well spread so that not all the greens sink to the bottom.Top with the reserved tomatoes, chopped red chilli, and bake for 20 minutes.To test if it’s done, use a knife to make a cut in the middle. If there is any raw runny egg, add back to the oven for a little bit longer. If fully cooked, take out of the oven and let cool for 5-10 minutes before slicing and serving.