PREPARATION

  1. Cut the smoked bacon into cubes and gently fry in the heated butter.
  2. Cut the potatoes into cubes and cut the drained pearl onions in half.
  3. Wash the mushrooms and cut them into thin slices, clean the onion and chop it finely, wash the bell pepper and cut it into small strips.
  4. Gently cook the potatoes, pearl onions, mushrooms, onion, pepper and chives with the bacon. Stir the peas through the vegetable mixture.
  5. Wash the tomatoes and cut them into slices.
  6. Beat the eggs with the milk and some salt and pepper.
  7. Pour the egg mixture into the pan and let it become firm.
  8. Divide the tomato slices over the omelette.
  9. Let the omelette fry gently with the lid on the pan for a few minutes and carefully remove it from the bottom of the pan.
  10. Sprinkle the parsley on the omelette just before serving.

Delicious with four grain bread!