Preheat the oven to 180 degrees fan. Grease a small but deep roasting tin with butter (I often use a round cake tin).
Add the chorizo, garlic, leeks, and a glug of oil to a pan over a low-medium heat and cook for 8-12 minutes (until the leeks start to look sweet and have sweated down). Then add the green beans, fish sauce, soy sauce and cook for another 5 minute until the beans are no long crunchy.
Meanwhile, add the eggs into a separate bowl and whisk- season with salt and pepper.
Add the peas, broad beans and cook for another 2 minutes. Leave pan to cool for 5 minutes, then add the components of the pan to the mixing bowl containing the eggs- gently fold.
Transfer the bowl mixture to the pre-greased tin, sprinkle the cheese on top and cook for 20-25 minutes.
Remove once the eggs are cooked through and no longer runny, it should feel firm when pressing on the top.