For the egg mixture: Crack eggs in a mixing bowl, add coconut milk and seasonings.
Using an oven/direct-heat safe pot, on a low-medium heat, sauté onion and mushrooms for 5-8 minutes till onions are translucent and mushrooms are soft.
Add bell peppers, cook for further 3-4 minutes.
Add spring greens and cook till they turn bright green and slightly wilted down.
Add in your tuna, mix to incorporate.
Add in your eggs. Place the dish in the oven for 40-45 minutes, until the egg is cooked through (check this with a fork in the middle). I like the top of the bake to be crispy so I leave it in until it is golden brown on the top.
Notes
NOTES: If you don’t have an oven safe dish, you can simply use a pot to sauté your veggies and place them in a baking dish. For size, my pot is 25cm (10 inches).