Directions

• Clean the mushrooms & cut them in 4 parts
• Finely chop the onion & cut the red and yellow sweet pointed peppers into very small cubes
• Bring the temperature of the Q-table to 160°C / 320°F (mode 7), add butter to the frying area & give it enough time to heat up
• Divide the onion in the frying area & let it cook until translucent
• Add the bacon cubes, turn them regularly & let them get crispy
• Mix all 6 eggs in a bowl, add a little bit of grated Parmesan cheese & adjust seasoning with salt & pepper
• Apply some extra butter around the crispy bacon cubes & place the round open baking pan all over the frying ingredients
• Divide the bacon cubes well in the baking pan & add the beaten eggs
• Add the sweet pointed peppers and mushrooms to the beaten eggs & bring the temperature to 230°C / 446°F (mode 10)
• Then spread the baby carrots and peas over the omelette by using the spatula’s
• Place all ingredients under the cloche & leave it there until you have a hearty baked omelette
• Remove the baking pan by lifting and turning it carefully & place the cloche back over the omelette until it is ready
• Finish it off with finely chopped parsley and chive & present on a deep plate
• ENJOY YOUR MEAL!