Eatwell Farmhouse KitchenServes 4

4 to 6 oz of Red Onion, thinly sliced

1 lb (approximately) Summer Squash, thinly sliced

2 TB good Oil

1/2 lb Roasted Lunchbox Peppers, tops removed after roasting

1 good pinch of Saffron, soaked in 2 TB hot water

6 large Eatwell Farm Eggs, well beaten

1 TB grated Parmesan

2 oz grated Sharp Cheddar

1/2 to 1 tsp Salt

Freshly ground Black Pepper

1/4 cup Cream or 1/2 n 1/2

Put the Lunchbox Peppers onto a baking tray and roast in preheated oven for about 20 minutes at about 400 F.  While they are roasting, heat the oil in a skillet and slowly sauté the onions and summer squash.  You don’t want either to brown, so give yourself some time here, at least 20 minutes.  When the peppers are done roasting allow them to cool so you can handle them.  Remove the tops and seeds, cut in half or quarters if they are large.  The skins are quite thin on these peppers so I don’t bother with removing them unless they easily come off.  Toss the peppers in with the onion and squash, mix well. In a bowl beat the eggs and add the salt, pepper, saffron (with the liquid), parmesan and cream.  You can either put the veg into a nice casserole dish or if you are using a large enough, oven proof skillet you can bake it all right in there.  Pour the egg mixture over the veg, top with grated cheddar.  Bake at 375 of 10 minutes then put under the broiler for just a touch over 1 minute to brown the top.