Grate the carrot, chop the onion, mushroom, red pepper, parsley and chives.
Heat the coconut oil in a medium sized non stick frying pan and cook the onion, mushroom, pepper and carrot until soft - about 5 minutes.
Beat the eggs, almond milk and herbs. season with a little salt and pepper.
Preheat the grill. Pour the egg mixture into the frying pan and cook on the hob over a medium heat to set the base, then transfer to the grill to set the surface. Cool for a few minutes, then slide out of the pan and cut into quarters.