In a medium non stick frypan, heat coconut oil on high heat. When oil has melted & is hot, cook fennel seeds. When fennel seeds become fragrant (approx 1 minute cooking time) add onion, broccoli, sweet potato and pumpkin. Sauté on high heat for 10 minutes or until sweet potato has softened.
While vegetables cook, whisk eggs, set aside.
Once vegetables are soft & cooked, add in cherry tomatoes and baby spinach, stir through until spinach has slightly wilted. Pour eggs over vegetables, shake pan to ensure egg is throughout entire pan, crumble feta cheese on top. Turn down heat to low, cook frittata for a further 5 minutes.
Pop frittata under hot grill and cook for a further 2 minutes or until golden brown.
Once cooked, run spatula around sides of pan to dislodge any sticky bit on pan. To remove omelette, place a plate on pan, flip & flip again - so you can see the top onto a serving plate.
2 tbs coconut oil
1 tbs fennel seeds
1 x small brown onion, chopped into large chunks
1 Broccoli, chopped
1 small sweet potato, peeled & chopped into 2cm cubes