Broccoli au gratin

Place the broccoli florets and red horned pepper in a generous amount of salted, boiling water.
Boil for 8-10 minutes, until they soften.
Drain and rinse with cold running water. Drain and set aside until needed.
Preheat oven to 180^οC Fan.
Grease a 20×30 cm ovenproof baking pan with butter.
In a bowl, whisk together the eggs, milk and 200 g of cheddar.
Add the vegetables, season with salt and pepper and mix until all of the ingredients are completely combined.
Spread the mixture in the ovenproof baking dish.
Bake for 20-25 minutes, until the bread is golden.
When ready, remove from oven and serve.