Rustic pea pie

ingredients

3 lasagne 500 g frozen peas 4 pcs egg 2 tbsp sour delicatessen cream 60 g Emmentaler to taste salt, ground black pepper, veggies

procedure

1. Boil the lasagne slices briefly in boiling salted water. Remove from the pan, then lay them out in a baking dish close to each other. 2. Beat the egg yolks with the sour cream and whip the egg whites into a stiff snow. Add the grated cheese, peas, salt, pepper, vegeta and spread the filling evenly over the lasagne. 3. Bake the cake in a preheated oven at 200°C for about 40 minutes.