Step 1Heat the oil in a large, deep non-stick frying pan over medium heat. Sauté onion for 5–6 minutes, or until softened. Add garlic, carrot and capsicum and cook, stirring, for 2 minutes. Add the kale and cook, stirring, for 1–2 minutes, or until just wilted. Set aside to cool.
Step 2Whisk the eggs and milk in a large bowl. Stir through the herbs and half of the parmesan. Season with black pepper.
Step 3Preheat oven to 160°C. 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 the vegetables into the dish, then pour over the egg mixture. Sprinkle evenly with remaining parmesan and the pepitas.
Step 4Bake for 35–40 minutes, or until golden, puffed and set. Meanwhile, place tomatoes on a lined tray, spray with oil and roast for 10 minutes, or until just wilted. Cut slice into 8 wedges and top with roasted tomatoes.