Ground pork roll with scrambled eggs and peas

Tip: tap a step to mark it as done.

1. Mix the ground pork with the egg, milk, salt, pepper, and crushed garlic clove. Use just enough garlic to avoid an overpowering garlic flavor. Let the mixture rest in the refrigerator, ideally overnight.
2. Softly scramble the eggs in vegetable oil, leaving them slightly runny, and season with a little Vegeta.
3. Brush a sheet of aluminum foil with oil. Spread the meat mixture over it and shape into a rectangle. Sprinkle the meat with shredded cheese.
4. Spread the scrambled eggs evenly over the cheese, followed by the rinsed frozen peas and then the jarred red pointed pepper, cut into strips.
5. Use the foil to carefully roll up the meat. Seal the foil around the roll and twist the ends closed. Place on a baking sheet, pour some water into the sheet, and bake at 200°C (400°F) for 40 minutes, adding more water as needed.
6. After 40 minutes, unwrap the roll, brush it with oil, and bake for about 20 more minutes, until crisp.

Tip: Remove the scrambled eggs from the heat while they are still soft; they will finish cooking inside the roll without drying out. Leave a narrow border of meat uncovered around the filling to help seal the roll.

This recipe was translated from the Slovak original: Plnená roláda z mletého bravčového s praženicou a hráškom