Prepare the Vegetables: Boil the broccoli and cauliflower florets in salted water with a few tablespoons of milk. Boil for about 5-7 minutes or until just tender, then drain and set aside.

Sauté the Aromatics: In a large frying pan, heat some olive oil over medium heat. Add the diced onion and sauté until translucent. Then, add the grated carrot, minced garlic, and diced peppers. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Combine the Vegetables: In a large mixing bowl, combine the sautéed vegetables with the boiled broccoli and cauliflower. Add the cherry tomatoes, ensuring they are evenly distributed throughout the mixture.

Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, salt, sunflower oil, flour, and milk until you have a smooth, lump-free batter. Stir in the chopped parsley and dill.

Assemble the Bake: Preheat your oven to 180°C (350°F). Grease a large baking dish with a bit of olive oil. Spread the vegetable mixture evenly in the dish, then pour the egg batter over the top, ensuring that it covers all the vegetables. Sprinkle the grated cheese evenly over the top.

Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the bake is set. You can check doneness by inserting a knife into the center; it should come out clean.

Serve: Once baked, allow the dish to cool for a few minutes before serving. Garnish with extra parsley or dill if desired.