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Put the courgettes, sweet potato and red pepper into an oven dish and season with salt, pepper and thyme leaves. Bake in the oven for 30-40 minutes until cooked through and slightly charred. Take out and leave to the side to cool.
Cook the broccoli and asparagus on a dry pan to get a charred flavour for 5-10 minutes or you could steam. Set aside.
In a pan, sauté one leek and the mushrooms with 1.5 tsp of garlic granules, salt and pepper, 1 tsp of turmeric and 1 tsp of paprika and 2-3 sprigs of thyme leaves.
Whisk 8 eggs into a bowl and add all the other ingredients.
Add to a pan and cook on low for about 10 minutes and then transfer to the oven for 5 minutes for the top to cook.