Farmers omelet with vegetable filling and bacon

Name: farmers omelet with vegetable filling and bacon
Total time: 30 min
Yield: 4
Ingredients: 4 carrots; 1 Red pepper; 50 gram butter; 100 gram lean bacon; 150 gram pea; 3 tablespoon sweet and sour silver onion; 2 tablespoon flat leaf parsley; 6 egg; 50 ml water; 100 gram grated cheese; 4 brown bread roll

Ingredients

Directions

Let the onions drain well and finely chop the parsley.
Peel the bunches with a peeler and cut them into slices of 0.5 cm thick.
Cut the peppers into quarters and remove the seed lists.
Cut the pieces of pepper into cubes of 0.5 x 0.5 cm.
Melt half of the butter in a pan and gently fry the bacon strips.
Scoop the carrot slices, paprika cubes, peas, pearl onions and parsley.
Add the water.
Place the lid on the pan and fry the vegetables over low heat for 10 minutes.
Break the eggs 1 to 1 above a large bowl and whisk them with a whisk until an even yellow mass.
Stir in the grated cheese and add some salt and freshly ground pepper to taste.
Melt the other butter in a frying pan over medium-high heat.
Pour in the egg mixture and let it coagulate on soft heat.
Always slide from the edge of the pan the already solidified egg to the middle and allow the still liquid egg to flow over the pan base.
Continue until the omelet becomes nicely firm but still shines at the top.
Put the vegetable mixture on 1 half of the omelette.
Fold the other side of the omelette carefully over the vegetable filling with a wide spatula.
Carefully slide the stuffed omelette on a warm dish and add the brown bread to the rollers.