Tasty Egg roll with cottage cheese and sweet pepper filling

Very tasty and easy to prepare appetizer - egg roll with baked bell peppers. This roll looks bright and appetizing. Delicate egg cake with cottage cheese and herbs and baked bell pepper filling - a wonderful combination!

Ingredients

• Bulgarian pepper - 3 pcs. (500 g)
• Eggs - 6 pcs.
• Curd - 50 g
• Onion - 1 pc. (100 g)
• Garlic - 1 clove
• Fresh greens - 30 g
• Flour - 2 tbsp. spoons
• Vegetable oil - 2-3 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare the ingredients.
2. Turn on the oven to preheat to 220 degrees.
3. Wash the pepper, cut into quarters and remove the seeds. Put on a dry baking sheet and bake at 220 degrees for 15-20 minutes.
4. Put the roasted peppers in a bag and leave for 10 minutes. Then peel the peppers.
5. Peel and chop the onion and garlic in a blender or finely chop.
6. Grease a baking sheet with vegetable oil. Put the peppers, drizzle with oil, salt, pepper, put the chopped onion and garlic on top. Bake at 200 degrees for 15 minutes.
7. Break the eggs into a bowl, add cottage cheese, salt and pepper.
8. Break with a blender.
9. Add flour and beat again.
10. Chop the greens, add to the egg-curd mixture. Mix.
11. Lubricate a rectangular mold with vegetable oil, pour the resulting mass into it (the size of the mold is approximately 35x25 cm). Bake at 200 degrees for 15-20 minutes. Let the omelette cool slightly.
12. Put the finished baked cake on the foil.
13. Cut the roasted pepper into pieces.
14. Spread the pepper over the egg crust and spread evenly.
15. Roll up, wrap in foil. Let the roll stand for about 5-10 minutes so that it takes the appropriate shape.
16. Release the roll from the foil.
17. Cut the roll into bite-sized pieces.
18. Serve egg roll with bell pepper warm or cold.
19. Bon appetit!