Preheat the oven to 180˚C/320f. Line a baking tray with baking paper. Spread the pumpkin and capsicum evenly over the tray.
Roast the vegetables for 20 minutes or until golden brown and tender. Transfer to a non-stick, 20cm ovenproof frying pan.
In a separate bowl, combine the pesto and eggs, then pour over the roasted vegetables.
Return to the oven for 15 to 20 minutes until golden and set. Using oven mitts, carefully remove to a serving plate.