Rich omelette with onions and bacon

Ingredients for 2 servings:

• 6 eggs
• 1 m.-sized onion(s)
• 75 g bacon or ham cubes
• 1 bell pepper(s)
• 4 cherry tomatoes
• some parsley
• 2 stalks of basil
• pepper
• possibly salt
• some butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick, easy and delicious

Crack the eggs into a bowl and whisk well. Finely dice the bell peppers, onions, tomatoes, and (if not already diced) the bacon. Fry the onions and bacon in a pan with very little butter until crispy, then briefly toss the diced bell peppers and tomatoes through the pan. Add everything to the bowl with the beaten eggs and whisk well. At this point, stir in the chopped parsley and basil (just one sprig) and season with a pinch of pepper. A small frying pan (20 cm) is best for preparing omelets. Melt a little butter in the pan over a third of the heat and add half of the omelet mixture. There should be no splashing or excessive sizzling at this temperature! Let the mixture cook for about 5 minutes – at least until the egg slowly begins to set on top. Carefully turn the omelet over and fry for another 1/2 minute, starting from the top. The underside that now appears should be well browned, but not (!) burnt! Prepare the second half of the mixture in the same way. When serving, flip the whole thing over to the original underside and garnish with a sprig of basil and, if desired, a pinch of dried parsley. Season with salt if desired (bacon can be a bit unpredictable).