onion 3 pieces
sweet pepper 400 grams
tomatoes 120 grams
Cheese 120 grams
sour cream 250 grams
eggs 2 pieces
wheat flour 30 grams
chopped parsley 2-3 Art. spoons
vegetable oil 50 ml
salt to taste
ground black pepper to taste
Chop onion and fry in oil until translucent, add salt, add a little water and boil for some time.
Peppers and tomatoes cut into medium dice. Add to the onions, put together at the end of pepper.
A mixture of refractory shift in shape, sprinkle with grated cheese and chopped parsley.
Beat eggs with sour cream, salt and flour, pour over vegetables. Gyuvech Bake in the oven at 180 degrees for 30 minutes.