Ingredients:

4-6 sweet peppers
1½ cups thinly sliced onions
4 tablespoons butter, olive oil or a combination
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon dry mustard pepper
2 tablespoons flour
4 large eggs
1½ cups sour cream or yogurt
½ pound medium cheddar, thinly sliced
paprika

Directions:

Preheat oven to 375 degrees. Slice the peppers in thin strips. Heat the butter and/or olive oil in a heavy skillet. sauté onions and garlic with salt and spices. When onions are translucent, add peppers. sauté over low heat for about 10 minutes. Sprinkle in the flour. Mix well and sauté until there is no extra liquid. Beat together eggs and sour cream. Butter a deep casserole. Spread in half the sauté, topped with half the sliced cheese. Repeat these layers. Pour the egg and sour cream mixture over the top and sprinkle with paprika. Bake 30 minutes covered. Remove cover and bake for 10-15 minutes.

Source: The Moosewood Cookbook