Peasant Omelet

For the farmer’s omelet, boil peas and sugar snap peas for 5 minutes. Dice onions and potatoes, cut bacon into strips, core tomatoes and cut into strips.

Fry bacon, onion and potatoes in oil, add peas, snap peas, tomatoes and parsley, salt and pepper.

Mix cream and eggs and pour into a pan, let it thicken slightly. Spread the vegetables on top and bake in the oven at 180 °C convection oven for about 8 minutes.

Sprinkle the farmer’s omelet with fresh herbs and serve.

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