Step 1/7
Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the vegetables in a single layer in a roasting tin and roast for 15 mins.Set aside for 5-10 mins or until cool enough to handle.
Step 2/7
Place the salmon on top of the veg, skin side up, and roast for another 10 mins.
Step 3/7
Preheat the grill to medium-high. Whisk the eggs and milk in a large jug; season.
Step 4/7
Heat the oil in an ovenproof frying pan over a low heat, then add the egg mixture.
Step 5/7
Flake the salmon into bite-sized pieces and scatter evenly into the pan, along with the roasted veg. Cook, without stirring, for 8 mins.
Step 6/7
Put the pan under the grill for 6-8 mins until cooked through and the centre is from.
Step 7/7
Use a knife to pierce the centre: if it is still liquid, grill for another 2-3 mins, then check again. Leave to cool for 5 mins before serving.