Serves 4.
This is an excellent dish and unusual, but well worth it. It is especially tasty and nutritious if the summer squash is picked right out of your own garden!

• 5-6 yellow squash, chopped
• 2-3 cloves garlic, crushed
• 1 inch ginger, grated
• 2 eggs
• pinch turmeric
• pinch cardamom
• pinch salt
• pinch freshly ground black pepper
• 1/2 c gouda or edam cheese, grated
• 2T dijon mustard

Method:
Heat a thick bottomed frying pan with a little oil until smoking hot.

Toss in the chopped yellow squash, add a bit more butter or oil, according to your preference. I like butter.

Add the turmeric. Let sear and caramelize lightly.

When cooked, add ginger and garlic, cardamom, eggs, mustard and salt. Mix and stir to scramble eggs and combine flavors.

Turn off heat and add grated cheese. Toss until melted.
Adjust seasoning and serve.