Pre heat the oven to 180C
Take one small pumpkin or squash and cut it in half, remove the seeds and chop into chunks. Spread the pumpkin chunks on a baking tray, drizzle with olive oil and add some sprigs of rosemary. Roast for 40 minutes
1 small pumpkin or squash, Olive oil, A handful of rosemary sprigs
While the pumpkin is roasting, peel and thinly dice the onions and chop the red peppers. Fry the onions and peppers with in a knob of butter or olive oil until soft and golden. Take your time, you should never rush an onion! Add a ‘gluggle’ of balsamic vinegar towards the end
4 white onions, 3 red peppers, A ‘gluggle’ of balsamic vinegar, 1 knob butter
Crack 8 eggs into a bowl and give them a good whisk. Add in the cheddar cheese and onions and peppers, giving everything a good mix to combine
8 eggs, 130 g mature cheddar cheese
Spread out the pumpkin in the pan you used to fry the onions and peppers and then pour the egg mixture over the pumpkin
Crumble a handful of goats cheese over the top followed by a good drizzle of honey and bake for 40 minutes until cooked through and golden on the top
50 g goats cheese, Honey
Serve warm with a bundle of mixed salad leaves on the side