Peasant Style Asparagus and Strawberry Omelet

A bean recipe for every taste:

Make the potatoes, remove the skin, cool and cut into fine slices. Remove exactly the peel from the asparagus spears and cut the lower ends into small pieces. Put asparagus spears in enough boiling water seasoned with a little bit of salt, sugar and butter and make about 8 minutes. Take out, cool and cut into even pieces.

Mix well the eggs with the pulp of the vanilla and 2 tbsp of asparagus broth. Stir in the chives and season with salt, pepper and nutmeg.

In a frying pan with oil, sauté the diced onion and garlic. Add the diced peppers and savory, sauté for 5 minutes until soft and season with salt and pepper. Add the cooked asparagus spears and warm.

In a second frying pan with a tiny bit of oil, lightly brown the potato slices. Cut the ham into cubes and fry for 2 minutes. Spread the peppers and asparagus evenly on top. Pour the egg mixture over the vegetables, put a lid on the frying pan and fry the omelette for 10 minutes on a low heat.

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