In a large bowl, add the eggs, cream cheese and salt, then whisk vigorously for 1–2 minutes until the mixture is completely smooth and the cream cheese has fully melted into the eggs.

Add all the chopped vegetables and grated cheese, then mix well with a spoon until everything is evenly combined.

Pour the mixture into a lined loaf tin (mine is 20 × 10 cm / 8 × 4 inches), smooth the top, and bake for about 50 minutes, until set in the centre.

Let the loaf rest in the tin for 10 minutes, then carefully transfer it to a wire rack and allow it to cool completely before slicing for clean, neat pieces.