Zucchini omelet with bacon

Ingredients for 2 servings:

• 4 eggs
• 1 m.-large zucchini
• 2 m.-sized potatoes
• 3 slices of bacon
• some thyme, fresh
• some rosemary, fresh
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

First, peel the potatoes, slice them, and boil them in water for 10-15 minutes. Meanwhile, wash the zucchini and cut them into fairly large slices. Also cut the bacon into small pieces. Brown the bacon in a pan with a little oil, add the zucchini, and fry until cooked through but still firm to the bite. Season with salt and pepper. In the meantime, put the eggs in a mixing bowl and mix well with the salt, pepper, and chopped herbs. Drain the potatoes, add them to the zucchini and bacon, and fry briefly. Spread the egg mixture evenly over the zucchini and potatoes, cover, and let the egg set. Be careful not to burn on the bottom. Once the egg has set, carefully turn it over with a spatula and brown it again on the other side.