Peppers bake in the oven, wrap in a bag or cover the container with a lid to the pepper thoroughly " sweated out ". So it will be easier to remove the skin. Peel the cooled peppers, cut into strips.

Tomatoes pour over boiling water, peel and seeds. Onions and garlic are cut arbitrarily and fry until Golden brown in vegetable oil, add the sliced tomatoes, balsamic vinegar, herbes de Provence, salt and pepper, cook on medium heat for 5 - 7 minutes. To break the blender to puree.

With a whisk, whip the six eggs with the cream, flour, baking soda and salt.

Mix with vegetable puree, pour into a baking dish, greased with vegetable oil. Top carefully, trying not to damage the yolks, beat the remaining six eggs and distribute them between the peas and strips of pepper.

Bake in a preheated 200 degree oven until Golden brown. Serve with vegetables and greens.