2 egg whites
2 teaspoons white sugar
1/4 cup vegetable oil
1 cup milk
3 large onions, cut into 1/4 inch slices
2 slices bell pepper, cut into 1/4 inch slices
1/2 pound shredded Cheddar cheese
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon salt
1 teaspoon dried basil
4 egg yolks, beaten
1/2 cup chopped pecans
4 tablespoons all-purpose flour
4 tablespoons butter, melted
Finely chop egg whites and sugar. In a medium bowl, beat egg whites with 2 tablespoons sugar until stiff. Mix in oil, milk, onions, and bell pepper slices. Mix in Cheddar cheese, oregano, basil, salt, basil, salt, pecans, and flour. Stir egg whites and sugar mixture into egg yolk mixture until well combined. Fold in pecans and sprinkle evenly. Cover, refrigerate 2 hours.
Heat oven to 325 degrees F (165 degrees C). Spread 1/2 cup of mixture in bottom of 9-inch Crepe pan. Arrange onion slices on top slices. Spread half of mixture under crepe layer. Cover with remaining pepper slices and spread crepe on top. Repeat with remaining ingredients and vegetables. Cover and refrigerate overnight.
In a medium bowl, beat butter until light and fluffy. Gradually beat in butter mixture until "spreadable." Pour over pie while still warm. Cool completely. Refrigerate leftovers.