Preheat a frying pan with the coconut oil. Add the eggs in a bowl and whisk well with pepper, salt and the herbs to taste.
Pour the mixture into the pan and immediately place the slices of roasted vegetables in the egg mixture. Make sure you do that immediately or the egg will become solid too soon.
Bake until done. Keep the fritatta in the fridge until ready to serve and serve warm or cold
Any leftovers will also work really well as a take away lunch the next day
This recipe is from In Simone's Kitchen