Omelette with beans

Ingredients for 2 servings:

• 5 eggs
• 1 handful of beans (long, thin beans)
• salt water
• 2 small tomatoes
• 1 ball of mozzarella
• 1 tbsp bacon, diced
• 1 bunch parsley, fresh
• ½ onion(s)
• 1 clove(s) garlic
• 1 tsp paprika powder
• salt and pepper
• 1 tsp oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

juicy omelette with beans, tomatoes and mozzarella

First, clean the broad beans, halve them, and cook them in salted water. Meanwhile, dice the onions, mozzarella, and tomatoes, and press the garlic. Then add the onions, beans, and bacon cubes to the pan and fry. Crack the eggs into a bowl, season with pepper, salt, and paprika, and mix well. Now add the tomatoes and garlic to the pan and fry briefly. Distribute the ingredients evenly in the pan and pour the egg mixture over them. Swirl the pan to spread the egg evenly. Let it set over medium heat for 2-3 minutes. Then add the mozzarella and parsley, and cover and melt the whole thing for about another minute. If you want to fold the omelet, use fewer tomatoes and beans, as otherwise it can easily break when folded. Vegetarians and those on a tight-fitting diet can safely omit the bacon cubes. I recommend serving it with Turkish flatbread.