Omelet with peas and smoked meat

Ingredients

4 eggs
sea salt to taste
freshly-ground black pepper to taste
50 g frozen green peas
30 g cured meat, cubed
1/4 tsp fennel seeds
1/2 spring rosemary, leaves only
10 g butter

serving suggestion:
20 g parmesan, finely grated
chopped parsley

Prepare

Beat the eggs, salt, and pepper in a bowl with a fork.

Boil water in a pot, add the peas and boil for 4 minutes, drain and plunge immediately into ice cold water.

Heat a pan on high heat, add meat, fennel seeds, and rosemary and fry on medium heat for about 7 minutes. Just before preparing the omelet, add the peas to the meat, turn up the heat and cook for 2 minutes.

In a different pan, heat the butter, add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.

When all the liquid has been tipped to the sides, turn off the heat and let sit for 1-2 minutes. Place the filling in the middle starting with the cheese and then the meat, and fold up the edges for an interesting presentation. Place in a serving dish, sprinkle with the remaining cheese and serve.