Preheat oven to 175°C / 350°F and grease a 9-in. round or square baking dish with ghee or oil.

Sauté onion in oil or ghee until soft.

Add fennel, cumin, and turmeric. Cook briefly until fragrant.

Add spinach, chard, and zucchini. Cook until wilted and moisture reduces.

Whisk eggs and yogurt together in a bowl. Add fresh herbs and salt.

Fold vegetables into egg mixture.

Pour into the baking dish and bake for 30–35 minutes until set.

Rest before slicing.