For the omelettes, pre-heat the oven to 180°C. Heat the olive oil in a frying pan and sauté the onion, pepper, courgettes, thyme, rosemary and garlic until softened and fragrant. Add the tomatoes and remove from the heat. Stir in the chopped dill and cumin.
Scoop the filling into the holes of a muffin tin. Whisk the egg and cheese together and season with salt and pepper. Ladle over the filling ingredients and stir through with a spoon.
Bake in the oven for 15-20 minutes until puffed up and golden. For the beef kefta ingredients, except the salt, mix together well and allow to marinate in the fridge for at least 15-20 minutes. Meanwhile, heat the olive oil in a medium tagine and sauté the onion until soft and fragrant.
Add the cumin, garlic, chilli and tomato paste and stir for a few seconds. Add the tinned tomatoes and turn the heat down to a simmer. Allow the sauce to infuse slowly.
Shape the kefta mixture into oval shapes, just big enough to fit into the palm of your hand. Heat some olive oil in a pan and brown the kefta balls in batches. Just get some colour on them, they don't need to be fully cooked through yet. Drop the kefta balls into the simmering tomato sauce and allow to cook through.
Spoon the sauce and kefta balls onto a plate and top with the fritattas. Garnish with freshly topped herbs and serve warm.