Peas drain and pour into an oiled baking dish. Add chopped tomatoes and the oil. Bake 10 minutes in preheated oven, then pour the mixture made from eggs and milk, which is fuzzy flour and a little salt. Top distributed small pieces of the butter. Ogretenat bake until topping catch red crust, sprinkle with grated feta cheese and bake another 10 minutes. Serve warm.