Vegetable omelet

Ingredients for 2 servings:

• 1 onion(s)
• 60 g bacon
• 1 zucchini
• 400 g jacket potatoes (preferably from the day before)
• 1 beefsteak tomato(s)
• ½ bunch parsley, flat
• ½ bunch chives
• 4 eggs
• 2 tbsp clarified butter
• some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion. Cut the bacon into thin strips, and slice the zucchini and potatoes. Briefly blanch the tomato in hot water, peel off the skin, remove the seeds, and dice. Finely chop the herbs. Beat the eggs and season with salt and pepper. Sauté the onion and bacon in a large pan with clarified butter. Add the potatoes and zucchini and fry briefly. Add the diced tomatoes and pour the eggs over them. Sprinkle with the herbs and let the egg set. Halve the omelet and serve.