Vegetable Egg Dish

For the vegetable egg dish, mix eggs and cream and season with salt and pepper.

In the butter, sauté the onion until light yellow. Add tomatoes and peppers and sauté over high heat for one minute. Pour the egg cream over the vegetables and fry, stirring, until the mixture begins to set. Remove from heat and keep warm in the frying pan.

Toast the slices of toast, cut them in half crosswise and put them on a baking sheet lined with baking paper. Spread the egg mixture berg-like and top each with half a slice of cheese.

Bake the vegetable-cheese toasts in the oven heated to 220 degrees (grill setting) for two to three minutes until the cheese begins to melt.

Quickly serve the vegetable-egg dish on the toast.

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