Prepare the required products. Tomatoes need to put on a paper towel to soak up excess oil, grate the cheese, bacon or finely chop or skip through Mincer with a fine sieve.

Beat eggs with sugar until smooth, add milk and vegetable oil. Beat with a whisk.

Add the sifted flour, mix again to avoid lumps.

Add cheese, bacon, a blend of aromatic herbs and chopped sun-dried tomatoes. Mix well the dough.

The form vystelit baking paper, pour the batter, flatten with a silicone spatula. I have a form of 18 cm on the long side. Bake at 180* 50-60 minutes, check readiness of a wooden skewer. After cooking, the cake should be left in the form for 10-15 minutes, only after that it is possible to get out of shape, completely cool, remove paper and cut into portions.

Delicious with fresh leaf lettuce and a glass of fresh squeezed juice for Breakfast or with a glass of cold white and freshly ground black pepper for dinner;) If desired, pepper can be added to the dough. If you substitute sun-dried tomatoes olives, black olives or capers, keep in mind that they are salty, do not add a lot of them, as the cake may turn out too salty.