In a large bowl, mix together the rice, veggies and cold meat. Add the whisked eggs and mix well. Add ½ cup of grated cheese and herbs, mix in well. Preheat a large frying pan (I use a heavy cast iron pan, which is perfect for this dish). Add a tablespoon or 2 of olive oil. When the pan is quite hot, add the mixture, spread evenly over the pan and flatten to a ‘cake’. Cook for a few minutes and then turn the heat down to low. This will crisp the bottom nicely. Cook gently for about 20 minutes. Top with the remainder of the cheese and pumpkin seeds and place under the grill until the cheese has melted and the pumpkin seeds have popped!
Take the pan to the table to serve and cut into wedges. Good with a crispy green salad.